Boozy Mincemeat Food

TRADITIONAL BRITISH BOOZY MINCEMEAT - FAT FREE

Steps:

• Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
• Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
• (Please note it is not necessary to peel the apples - just core and chop them up finely.).
• Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
• Remove from the heat and leave it to become completely cold.
• Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
• Cover with waxed discs and TIGHT fitting lids.
• N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
• GIFT IDEAS:.
• Design and hand write some labels - or use a Christmas template!
• Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
• Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
• I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!

BOOZY MINCEMEAT

Steps:

• Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
• Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
• Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
• Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
• Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.

BLITZ 'N' BLEND MINCEMEAT

Steps:

• In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
• Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.

MINCEMEAT BARS

Steps:

• Preheat oven to 400°F.
• In large bowl, mix dry ingredients.
• Add the oil and milk, stirring until mixture is well moistened and crumbly.
• Reserving 1 cup of the mixture, press the remainder into 9"x13" baking dish; spread with mince meat.
• Sprinkle evenly with remaining mixture and nuts.
• Bake 30 minutes or until golden brown.
• Cut into bars.
• Store, loosely covered, at room temperature.

TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!

Steps:

• Chop the nuts and candied peel finely.
• Peel, core and chop the apples into small pieces.
• Stir together with all the other ingredients and seal in sterilised jars.
• Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.