Luxury Mincemeat

Name: Luxury Mincemeat
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 1/2 kg
Ingredients: 150 g raisins (use 25g less if using the nuts); 150 g sultanas (use 25g less if using the nuts); 125 g currants; 125 g figs, ready to eat, chopped; 125 g dates, ready to eat, chopped; 175 g dark muscovado sugar; 75 g butter; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 450 g bramley apples, peeled cored and diced (cooking apples); 150 ml cider; 1 lemon, grated rind and juice; 2 tablespoons golden syrup; 2 tablespoons brandy; 2 tablespoons madeira wine

Submitted by Lou van

"From WI Complete Christmas. I always used bought mincemeat for my Christmas mince pies but this year I decided to make my own and I'm so glad I did. I normally secretly don't like mince pies but feel I have to make them to be seasonal but this year I have to say I really enjoyed them; the mincemeat also made the whole house smell wonderfully seasonal. The original recipe calls for 50g chopped walnuts or hazelnuts, as we don't like nuts I added 25g each to the sultanas and raisins instead. I feel sure the recipe could be altered to suit individual tastes and I intend to try it with some cranberries added. It can apparently be frozen and actually used directly from the freezer as it scoops like ice cream. It is essential to have 450g apples after the peels and cores have been removed."

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Ready In:: 50mins
Ingredients:: 16
Yields:: 1 1/2 kg

ingredients

150 g raisins (use 25g less if using the nuts)
150 g sultanas (use 25g less if using the nuts)
125 g currants
125 g figs, ready to eat, chopped
125 g dates, ready to eat, chopped
175 g dark muscovado sugar
75 g butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
450 g bramley apples, peeled cored and diced (cooking apples)
150 ml cider
1 lemon, grated rind and juice
2 tablespoons golden syrup
2 tablespoons brandy
2 tablespoons madeira wine

directions

Mix all the dried fruit, sugar, butter, spices, and apples in a bowl.
Heat the cider in a large pan until it bubbles around the edge.
Stir in the fruit mixture, lemon rind and juice; and syrup.
Cover and simmer for 20 mins stirring occasionally.
Remove the lid and continue to simmer until the juice is almost absorbed.
Cool, stir in the brandy, Madeira (and nuts if using).

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RECIPE SUBMITTED BY

Lou van

Dudley, 0

<img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket />  Happily married and the proud mum of a beautiful daughter aged 5 and a baby son who was born on 10/04/10. Really enjoy cooking and trying new recipes, especially north American, French, Greek and Mexican. Have many cookbooks which I often pick from but love Nigel Slaters recipes and attitude, Charmaine Solomon for her Asian recipes and I am also a subscriber to Good Food Mag. I try to source good quality ingredients particularly meat and organic veg as I believe that good ingredients can make a meal truely special. Have been lucky enough to find a wonderful farmer/butcher in Wales who only sells his own produce which is fantastic and I always stock up on a whole lamb for the freezer when I go there! <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= />   <a href=http://1.bp.blogspot.com/_HycMLGzpJjc/S-3vqYbQ-3I/AAAAAAAAAAo/UwzmbgtkT30/s1600/MischiefMakers.jpg[/img></a>

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