Mix all of the ingredients in a pan, cook for 15 mins - lasts for two years. No further treatment required.
A splendid traditional recipe from 200 years ago ( no, I didn't devise it!)
What a fabulous thing Mincemeat is and I am restraining my self here as once I start I get over-excited about its very specific history, its simplicity, its uniqueness and the multitude of uses. I don't suppose you have given it much thought.
There are many, many versions, with suet, without-mine has butter, all different mixes of fruits - fresh and dried, nuts, all sorts of mixes of spices, alcohol, you just need to choose your preference.
Be sure to choose quality over price if you are buying. My recipe has around 10 ingredients, mostly dried fruits - a commercially made mincemeat has upwards of 33 - about half of those are chemicals of one kind or another. Your choice. I realise that we don't actually need mincemeat in our lives but we Brits manufacture just under 800 million mince pies per year and eat, on average, 11.5 each. Well, I don't eat commercially made mince pies so that average is already skewed. Let's raise our game, demand better.
If you have any questions for me or topics that you would like me to cover please contact me and I will do my best to help.
Rosie
