Mincemeat
I’ve made many changes through the years. In 2023, I skipped the apples. See the Mincemeat tarts recipe. It’s great as a condiment spooned over roasted squash or added to spiced butters.
2 apples, peeled, cored and coarsely grated (Granny Smith, honey crisp and golden delicious), about 250 g/8.7 oz net.
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange, about 3 tbsp
1 cup Thompson raisins (no sulphites, or remove before using) Chop flames if using
1 cup golden raisins – (no sulphites, or remove before using).
1 cup currants (no sulphites, or remove before using)
3/4 cup candied citron or mixed peel – recipe for homemade candied orange peel below
1 cup brown sugar – white or light brown sugar with 1 tbsp molasses.
1/4 cup / 2 oz. / 57 g butter
2 cinnamon sticks
1 tsp pumpkin pie spice OR 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp garam masala, dash of nutmeg)
pinch salt
**3/4/65g cup chopped pecans (optional)
If raisins contain sulphites, rinse them and soak them for 30 minutes in 104 to 122°F / 40-50°C water. This adds a little more liquid to the mixture.
In a medium (2 qt) saucepan, combine all the ingredients except the pecans. Bring to a simmer and cook, stirring often, for 20-30 minutes, until dark golden and thick. Remove from the heat and let cool. If using, stir in the nuts.
Store in a sterilized jar. Leave in the fridge to cure, for about a week. Good for 3 months in the freezer.
Adapted from homemade all-fruit mincemeat, Dinner with Julie
Candied Orange Peel
2 oranges, cut into 1/4″ strips
210 g sugar plus 105 g / 7.4 oz plus 3.7 oz
1/2 cup water
In a heavy saucepan, cover the strips with cold water, bring to a boil for 1 minute and remove. Repeat 3 more times.
Combine water and 1 cup of sugar in a small pot and bring to a boil. Add the peel and simmer for 15 – 25 minutes. Remove from the wire rack to drain. Roll peel in remaining sugar
Adapted from Candied Orange Peel, Ricardocuisine.com