{"id":967,"date":"2023-12-15T14:22:24","date_gmt":"2023-12-15T14:22:24","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=967"},"modified":"2023-12-15T14:22:24","modified_gmt":"2023-12-15T14:22:24","slug":"special-christmas-mincemeat","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/967","title":{"rendered":"Special Christmas Mincemeat"},"content":{"rendered":"\n
\n

Special Christmassy mincemeat for mince pies, etc.<\/p>\nMary Berry<\/cite><\/blockquote>\n\n\n\n

(From https:\/\/www.maryberry.co.uk\/recipes\/christmas\/special-mincemeat<\/a>)<\/p>\n\n\n\n

Feel free to swap the butter for suet.<\/p>\n\n\n\n

(Make this with the leftovers from the Christmas Vodka<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 175g currants<\/li>\n\n\n\n
  • 175g raisins<\/li>\n\n\n\n
  • 175g sultanas<\/li>\n\n\n\n
  • 175g dried cranberries<\/li>\n\n\n\n
  • 100g mixed peel<\/li>\n\n\n\n
  • 1 small cooking apple, peeled, cored and finely chopped<\/li>\n\n\n\n
  • 125g butter, cut into cubes<\/li>\n\n\n\n
  • 50g whole blanched almonds, roughly chopped<\/li>\n\n\n\n
  • 225g light muscovado sugar<\/li>\n\n\n\n
  • \u00bd tsp ground cinnamon<\/li>\n\n\n\n
  • 1 tsp mixed spice<\/li>\n\n\n\n
  • finely grated rind and juice of 1 lemon<\/li>\n\n\n\n
  • 200ml brandy, rum or sherry<\/li>\n<\/ul>\n\n\n\n

    Instructions<\/h2>\n\n\n\n

    Makes 4 x 370g jars<\/p>\n\n\n\n

      \n
    1. Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
      <\/li>\n\n\n\n
    2. Allow the mixture to cool completely then stir in the brandy, rum or sherry.
      <\/li>\n\n\n\n
    3. Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.<\/li>\n<\/ol>\n\n\n\n

      PREPARING AHEAD<\/strong>\u00a0– Make the mincemeat up to six months ahead and store in a cool place. It\u2019s not necessary to freeze mincemeat as it stores so well.<\/p>\n\n\n\n

      <\/p>\n","protected":false},"excerpt":{"rendered":"

      A special, Christmassy mincemeat. Mary Berry<\/p>\n","protected":false},"author":2,"featured_media":968,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[8,12,10],"class_list":["post-967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-baking","tag-dessert","tag-starter"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/967","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=967"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/967\/revisions"}],"predecessor-version":[{"id":969,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/967\/revisions\/969"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/968"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}