Traditional British Boozy Mincemeat Fat Free Food

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.

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.

BADAZZ BARBECUED BOOZY BRITISH BANGERS

Steps:

• Place all the sauce ingredients in a small pan and cook over a low heat, stirring constantly, until well blended.
• Pinch each banger in the middle and twist to make two short bangers.
• Separate the two halves by cutting through the link with a sharp knife or kitchen scissors.
• You should now have 16 wee pudgy bangers.
• Season each with salt and pepper.
• Wrap each pudgy banger with a halved bacon rasher and then thread onto 4 skewers, alternating with the mushrooms.
• Brush each with a little oil and cook over hot coals for 15 minutes, turning from time to time and basting with the sauce.
• To serve- transfer to plates and drizzle a little of the remaining sauce over the top.
• Serve hot.

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.

TRADITIONAL MINCEMEAT

Steps:

• Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

DELICIOUS PUMPKIN BUTTER (FAT FREE)

Steps:

• In a small saucepan combine all ingredients; mix well bring to a boil, stirring frequently.
• Reduce heat to low and simmer uncovered for about 15 minutes or until thickened.
• Cool and refrigerate for 1 or more hours before serving.