Not buying it, you understand, certainly not. But this is a good time to perhaps start thinking of soaking the fruits for mincemeat? At least I like to, though last minute mincemeat works fine too. There is however an added richness when the fruits have soaked in brandy or whatever you have to hand at the time (for me it’s usually the bottle of Bristol Cream that I didn’t get around to drinking last year!).
I’ve made my own mincemeat for most of my adult life; it’s one of the few things I picked up from my mother, who at one time was a great baker – souffles, pies, cakes – she was good. My main reason for making my own mincemeat is that I hate candied (or any other sort of) peel, and shop-bought mincemeat always includes peel, never mind that it does not even come close to hitting the spot.
Also I love nuts in my mince pies, these too having soaked nicely in the sherry (yes, once again my Bristol Cream is there, with just the one glass enjoyed last Christmas – I’d save my money this year but then what will I soak my fruit in next year?).
Anyway – time to get out my giant bowl, throw in the sultanas, currants, raisins, chopped walnuts, brazil nuts and some apple too, and then soak in water overnight. Then the next day I drain this, put the lot back into the bowl and drown it all in the sherry. Cover it up and leave until you just know it is plumb and succulent – give it a good couple of weeks or so – the great thing about this is that there are no set measurements – I really do throw in whatever I fancy experimenting with that year – carrot, cranberries (that reminds me that I have a bag of craisins that the girl has decided she no longer likes), and the less successful blackcurrants one year and goji berries another (they work in my muesli but nothing else, in my opinion).
So where are we – fruit soaked to its limit, drain that off then mix in some vegetable suet, or if I’m feeling posh I’ll use butter. I then put the lot into a very very low oven so that the fat melts – there wants to be sufficient to offer a nice coating for everything.
Having put the jars through the dishwasher, I’ll then load them up with the fruit mix, top each up with more sherry and seal, ready for December (or whenever takes your fancy, I suppose).
I’ve never seen the need to add sugar – this lot really is sweet enough, and if you add a nutmeggy-sugary crust to the top of your pies, well that surely is sufficient for even the sweetest – tooth.
Other things I always want to get around to but never do in good enough time is to make some flavoured spirits. Perhaps this year I’ll manage it…
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I enjoy anticipating festive occaisons with food and love the delicious richness that this article suggests.
Ever since I realised that some mincemeat has suet in I have made my own – I like the fruits and alcohol, not the meat, in puddings and cakes.
I must admit, Lisa, that even when I do use suet, I use vegetable suet.
Oh reading this has given me a cheer in my heart – I love that time of year when the house fills with the smells of cinnamon and mixed spice and for me it’s Christmas Pud making with the steam misting up the windows for hours on end. Thanks Babs!
I’m not much of a crimbo fan which is odd considering what I do! But I do love a lot of the food that comes out this time of year and homemade mincemeat and pies is so much better than shop bought.
I don’t do much chocolate cooking at Christmas, Dan – we have plenty of that the rest of the year. Christmas is for other treats…
Interesting, I never knew you could make mincemeat so easily, will give it a try.
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It can be even simpler if you just chuck in suet and not worry about melting it. Have done that plenty of times. Really very simple and barely worthy of the praise it results in, but what the heck. Go for it, and enjoy!
An update on this year’s recipe (and for posterity, when I forget it next year):
This year’s is the simplest mincemeat I’ve ever made – just raisins, currants and sultanas, plus those craisins that were hanging around. In the sherry, soaked up, then brazil nuts chopped up for the last couple of days. A block of butter very gently melted to soak everything, and into the jars.
Today I tasted in the simplest flour/butter shortcrust pastry. My best ever! So scrumptious that I may have to make more, especially if I want to give some away!
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