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Mincemeat is a very useful standby to have in the store cupboards, with other uses apart from the ubiquitous mince pies. It was originally made with finely chopped meat, with the spices used to disguise the often less than fresh flavour. There was a bit of a revival of this a few years back, but it's not something I've tried. There will be info out there on the net I should think if you fancy giving it a go.
It's also a very adaptable recipe - different tastes will be got from using different apples, different sugar, choice of alcohol, etc.
Worth making a big batch as it has many uses.
This is my rather loose, adaptable recipe:
3lbs mixed dried fruit
1 1/2 lbs apples, peeled and diced
1lb sugar
12oz suet
good tablespoon of mixed spice
zest and juice of two lemons
about a quarter bottle of brandy
Mix everything together very thoroughly in a large bowl, cover and leave overnight for flavours to develop. Spoon into prepared jars, seal and label, store in a cool, dry dark place for at least six weeks before use.
Variations:
- coarsely grate the apple for a different texture
- vary the liquid, try whisky or rum, or orange/cranberry juice
- add chopped glace cherries
- add chopped nuts; I've found almonds to be best
- vary the spices/amount of spices to taste.
- add grated quince (quincemeat), gives a good flavour
Uses in addition to mince pies:
- add a spoonful or two to apple crumbles or apple pies
- add a big spoonful to a plain cake using the rubbed in method
- use in proper muffins
- warm it gently and have it with icecream
- use it to stuff baked apples
- make mincemeat brandy, strain well after steeping, then use the boozy mincemeat too (not tried)
- have it warmed with pancakes
- use between two layers of pastry for a fruit slice
- bake with puff pastry like a sort of Eccles cake
- use in a Chelsea bun recipe
It will keep for several years if made correctly and stored well, and definitely improves with age.
