The time is ripe for some choice holiday recipes. What are
your favourites? For me it has always been mince tarts. The following is an old English combination that we've been using in our house for a few years now. Note that we are completely setting aside healthy eating here... this is pure indulgence!!
Mincemeat:
Traditional English mincemeat is made by allowing the ingredients to steep for a month in Madeira, rum or brandy. The process is speeded up in this recipe by cooking the ingredients, then adding the spirit. Mincemeat improves with age, so make it well in advance of the holiday season.
250 mL apple cider (1 cup)
500 g peeled quartered apples (1 lb)
750 mL currants (3 cups)
750 ML seedless raisins (3 cups)
550 ML diced mixed candied peel (2 ¼ cups)
175 mL diced mixed candied fruit (¾ cup)
1 L chopped beef suet (4 cups)
550 mL firmly packed brown sugar (2 ¼ cups)
250 mL chopped walnuts (1 cup)
5 mL mace (1 tsp.)
5 mL cinnamon (1 tsp.)
5 mL ground cloves ( 1 tsp.)
5 mL freshly grated nutmeg ( 1 tsp.)
5 mL ground coriander or ground
allspice (1 tsp.)
2 mL salt (½ tsp.)
10 mL grated lemon rind (3 tbs.)
250 ml rum or brandy (1 cup)
Boil the cider for about 5 minutes in a large heavy saucepan. Add the apples. Cook until soft, then mash. Add the currants, raisins, candied peel, candied fruit, suet and sugar. Cook over low heat, stirring often, for 1 hour.
Add the remaining ingredients and stir well. Pour into hot sterilized sealers, leaving 12 mm (½ inch) headspace. Process for 25 minutes in a boiling water bath. If left sealed, mincemeat will keep for a year. Yields 2.5 L (5 pints) mincemeat.
Note: For a 1 L or 1.2 L (9 or 10”) pie, use about 1 L (4 cups) mincemeat. Add 50 mL brandy to the filling if desired. Bake the pie at 450 degrees for 10 minutes, then reduce the heat to 350 and bake for another 30 minutes or until golden brown.
Mmmm....
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