What gets you in the mood for the festive season more than mince pies? It’s so easy to make your own, plus, making your own home made mincemeat means you can add more of the things you like, and less of the things you don’t!
I have chosen to use mixed dried fruit and peel, but if you don’t like the peel so much, you could buy Raisins, Currants and mixed dried peel separately and just add as much as you would like of each to total the weight of mixed fruit and peel I have used.
Im also using a Christmas Punch Flavour Shot for an added boost of fruit and spice flavours.
Take a look at our full range of Flavour Shots!
You can also add extra spices to your home made mincemeat! Think mixed spice and cinnamon. Other options for flavour shots would be Orange zest or black cherry. Both would be delicious, but would need the above spices adding too!
Ingredients
- 700g mixed dried fruit and peel
- 100ml Brandy
- 300g shredded vegetable suet
- 200g dark brown sugar
- 50g flavour shot
- 1/2 tsp ground nutmeg
- 1 Bramley apple peeled and grated
- Zest of one lemon
- Juice of half a lemon
Method
- Soak the mixed fruit in the Brandy and lemon juice for roughly an hour, then drain and set the liquid aside.
- Add the lemon zest and suet to the fruit and mix well.
- Next add the sugar, nutmeg, and apple before mixing again.
- Once the ingredients are well combined, pour over the liquid.
- Spoon into sterilised jars, packing down the mixture.
- Leave for at least two weeks before using.
- Your home made mincemeat will keep in the fridge for up to 6 months.
You can use this filling in so many ways! Make mince pies, puff pastry tarts, or even a mincemeat blondie!
