A Year In Redwood

Last week I finally got around to making some mincemeat for Christmas!  It is one of those jobs that generally coincides with harvesting of apples and getting to use up as many apples as possible!

I have a lovely arrangement with my friend, Mary – each year she makes me a Christmas Pudding and I make her a couple of jars of Mincemeat.  Deal!

The great thing about this recipe too is that it is suitable for vegetarians!

It comes from one of those little books that you pick up when you visit places… it is called The Big Apple which we bought in a delightful little coffee shop while visiting in Lulworth, England a few years back.  It is from the same book that we take the recipe for the Apple & Cinnamon Muffins

Ingredients:

• 900 g (2lb) Bramley cooking apples
• 2 oranges
• 1 lemon
• 500 g (1lb) mixed dried fruit
• 175 g (6 oz) soft dark brown sugar
• 100 g (4 oz) butter
• 1 tsp cinnamon
• 1/2 tsp mixed spice
• 1 tsp ground ginger
• 1/4 tsp nutmet
• 300 ml (1/2 pt) apple beer (dry cider will do nicely too)
• 5 tbsp run or brandy

Method:

Wash the apples, cut into quarters and remove the core.  No need to peel.

Grate the apples into a large saucepan.

Grate rind from the oranges and lemon, and squeeze the juice.  Add to the pan with all the other ingredients (dried fruit and spices), except the rum or brandy.

Bring to boil, lower heat and simmer gently for about an hour.  The mincemeat should be thick and pulpy.

Now this is where the original recipe is a bit weird….. it never ever mentions the brandy or rum… and when it should be added!  If I have it I add it in at this stage…. but the mincemeat is perfectly good without it, or you can add it in at a later stage.

Pack into warm sterilized jars, and store in a cool dark place for Christmas.  It can also be frozen in portions too!