As a person who doesn’t really like shop bought mince pies (partly because I have a real aversion to candied peel) I find that homemade mincemeat makes all the difference. It is easy to make and will keeps well so can be made in advance. As well as being great for mince pies I have also been known to add a spoonful to shortbread dough which gives the finished biscuits a lovely Christmasy flavour.
Diced Bramley appples, suet, raisins, sultanas, currants, dark brown sugar, orange and lemon zest and juice, mixed spice, cinnamon and nutmeg are mixed together and left overnight so that all the flavours mingle. Then the mixture is heated gently in a warm oven for 3 hours. The suet melts and coats the apple (and all the other ingredients) so helping the mincemeat to last longer. The mixture is allowed to cool, stirring occasionally. Add some brandy and put the mincemeat into steralised jars. This recipe is based on one by Delia Smith and the original recipe can be found here.
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