Christmas preparations

P1040156

 

I have made my own mincemeat for 30 years. I think the flavour is much better and I know exactly what ingredients have been used – I can reduce the amount of sugar and use good quality dried fruits. I use raisins, sultanas, currants and apricots and lots of brandy! This gives the mincemeat a jewel-like sparkle and gives the kitchen a delicious aroma. I usually use vegetable suet so it is suitable for vegetarians.

As well as using in mince pies, my family like it mixed with the apple in an apple crumble, used to stuff and bake in apples and in a cake. It lasts well if kept in a cool dark cupboard – up to 12 months. I keep the jar in the fridge after opening.

Jars are available to buy for £3.50 each. Please contact me if you would like to order.

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