My family would make dozens of Mince Pies at Christmas, and we would often give them away as gifts to our friends, family and neighbours. As a result of course Christmas just would not be Christmas without a mincepie. Obviously my mince pies have evolved a bit since my Grandma´s recipe – she believed in mass production over quality, whereas I strongly believe in this case – less with more filling is better than more with a thin spreading!
But first, here is my recipe for traditional mincemeat.
Ingredients
110g each of sultanas, raisins and currants
60g of blanched almonds, chopped
1 apple, cored and chopped
135g dark muscavado sugar
65g mixed peel
grated zest and juice of an Orange
1/3 t freshly grated nutmeg
cloves, cinnamon and mace, ground to make 1/2t total
1/2t freshly grated ginger
55g beef suet, grated
50ml dark rum
50mL Cognac
Mix everything together thoroughly and store in the sterilised