Post by Gary Post by email@example.com Post by Dave Smith
I have never made it. I use a commercial mincement and add lots of
brandy or rum.
I have never made it either and also use the commercial stuff but I do
love mincemeat pies. Lucretia's looks heavenly.
I watched a PBS documentary recently of the history of mince pies.
Hundreds of years ago, they were all meat and savory. Modern mince pies
are more fruity and more like dessert pies.
This is what I use, I confess I often vary the measurements etc.
1 lb Cooking Apples (Granny Smith) peeled, cored and chopped
8 oz Shredded Suet
12 oz Raisins
8 oz. Sultanas (golden raisins)
8 oz Currants
8 oz whole mixed peel, chopped
12 oz Soft brown sugar
Grated rind and juice of 2 oranges
Grated rind and juice of 2 lemons
2 oz. whole almonds cut into slivers (I leave this out)
4 tsps. mixed spice
1/2 tsp powdered cinnamon
1/2 nutmeg, grated
6 tablespoons brandy
Mix all the ingredients, except for the brandy, together in a large
bowl very thoroughly. Cover with a cloth and leave for at least 12
Place the mincemeat, loosely covered with foil in a cool oven, 225
deg, for three hours. This process slowly melts the suet which coats
the rest of the ingredients and prevents fermentation taking place if
too much juice seeps from the apples during storage. Then allow it
to get quite cold, stir in the brandy and spoon into clean, dry jars.
Cover and seal.
I vary it somewhat. Our fruit is terribly dry so I start by soaking
the fruit in brandy, whisky, rum, sherry whatever is to hand, for 24
hours. Then I do it her way and add a bit more booze in the jars!
Often add more just before I use it too. What the hell, its
Thanks, I'm saving that. I've never made it before. You said this was