Mincemeat
I’ve made a lot of changes through the year. In 2023, I skipped the apples. See the Mincemeat tarts recipe. I’ll be keeping some in the fridge to use as a condiment and an extra something such as agrodolce.
2 apples, coarsely grated (Granny smith, honey crisp and golden delicious)
grated zest and juice of 1 lemon
grated zest and juice of 1 orange
1 cup Thompson raisins (no sulphites, or remove before using)
1 cup golden raisins – optional, used Thompson raisins instead (no sulphites, or remove before using)
1 cup currants (no sulphites, or remove before using)
1/2 cup candied citron or 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
1-2 cinnamon sticks
1 tsp pumpkin pie spice (or equal amounts of cinnamon, fresh ground allspice and nutmeg)
pinch salt
**1/2 cup chopped pecans (optional)
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. 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
1/2 cup water
In a heavy saucepan, cover 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