Okay, so it’s March and I’m posting a jar of Christmas mincemeat, but you see, in order to be ready for Christmas, we need to make mincemeat now.
According to the artisan bakers at Brasserie Bread in South Melbourne, Australia, the mincemeat should be made a year in advance. So I’m a couple of months late, but I’m betting it won’t make a world of difference as a minimum of 6 months is recommended. My friend Lisa in Australia sent me this recipe and after reading the reviews and ingredients, I knew I had to make it. I’m sharing it with you in case you too would like to have some homemade mincemeat on hand to bake some pies at Christmastime; maybe even to have a few jars to give away as presents. It’s so unlike me to be this well-prepared, so there’s hope for us all!
HOMEMADE MINCEMEAT FILLING
slightly adapted from Brasserie Bread’s recipe
makes one pint (enough for 30 mini mincemeat pies)
- 3/4 cup (100 g) currants
- 3/4 cup (100 g) raisins
- 1/4 cup (50 g) chopped dried apricots
- 1/3 cup (50 g) chopped dried cranberries
- 1/2 Granny Smith apple, grated
- 1/2 cup (100 g) sugar, preferable organic
- 1 tsp grated lemon rind
- 2 oz (60 g) melted butter
- 1/2 tsp mixed spice
- dash of cinnamon
- dash of nutmeg
- 3 1/2 tbsp (50 ml) brandy
- 1 tbsp Grand Marnier
Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well.
Add the spices, brandy and Grand Marnier.
Mix well, cover and place in a cool place.
Mix the mincemeat the next day; leave for another 24 hrs.
Stir well and put into a clean pint jar, or airtight container, packing it down to avoid air gaps.
I warmed the partially packed jar in a bowl of warm water to melt the butter a bit.
Seal and place in the refrigerator for a minimum of 6 months.
Doesn’t it look lovely?
My mother made her own version of mincemeat at the same time that I made this one, so I’ll post that recipe soon too. I think it could hold it’s own against Brasserie Bread’s recipe!
a gate in Laguna Beach.