Mincemeat
- 1 lb finely chopped beef steak, lamb or wild game 1-1/4 cups raisins
- 1-1/4 cups currants 1/2 cup golden raisins
- 2 cups finely chopped tart apple 1 cup shredded beef suet
- 2 cups dark brown sugar 2 tbsp candied lemon peel
- 1 1/2 tbsp finely chopped blanched almonds 2 tbsp candied orange peel
- 1 lemon, its zest and juice 2 tbsp apple cider vinegar
- 1-1/2 teaspoons ground cinnamon 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves 1/4 tsp ground allspice
- 1/4 tsp ground mace 1/4 tsp ground ginger
- 1/4 tsp ground coriander 2 tbsp brandy
- 2 tbsp dark rum
INSTRUCTIONS
Combine all ingredients except brandy and rum in medium-sized pot, bring to a boil.
Reduce heat to LOW and simmer uncovered about 2 hours, stirring occasionally, more towards the end to prevent burning. If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.
Stir in the brandy and rum. If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.
Spoon hot mincemeat into sterilized jars. As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. If including beef, be sure to refrigerate the mincemeat.
Makes about 1 quart. Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within a few days.
… AND BAKE IT IN A PIE
Ingredients
- 1/2 cup cold butter, diced
- 1-1/2 cups plain flour
- 1/2 cup golden caster sugar*
- 10 oz mincemeat
- 1 small egg, beaten icing sugar, to dust
Rub the butter into the flour, then mix in the sugar and a pinch of salt.
Combine the pastry into a ball—don’t add liquid—and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.
Heat oven to 375°. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.
Spoon mincemeat into the pies. Take slightly smaller balls of pastry than before and pat between your hands to make round lids, big enough to cover the pies.
Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.
Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.
*To make your own caster sugar, process granulated sugar in a food processor or blender to get a finer texture.
COME A’WASSAILING
Roughly translated from Old English or Old Norse, WASSAIL means “be hale,” or be hearty and healthy—a well-wishing sentiment that was spread when townsfolk would go wassailing during the apple harvest. It principally consisted of two acts: going door to door and singing, which became the tradition of caroling, or going to orchards to sing to the trees, in hopes it would help them produce better apples.
Using a slow-cooker to prepare this allows the aroma to be savored for hours.
- 2 quarts apple cider
- 2 cups orange juice
- ½ cup lemon juice
- 12 whole cloves
- 4 cinnamon sticks
- 1 pinch ground ginger
- 1 pinch ground nutmeg
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
Traditional recipes call for wine or rum (to taste) to be added to the pot with the cider while the spices are mulling, but both may be stirred into individual mugs for drinking. Experts also suggest a cinnamon or honey whiskey mixer.