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Time for some cooking!
for Mince Pies.
Click here to download and print off a .pdf file of this recipe.
This recipe has been handed down through the family generations and makes
the most amazing mincemeat for Mince Pie fillings at Christmas. Do try it!!
Follow the instructions carefully for a good old-fashioned mincemeat recipe.
"And what's the recipe today, David........."
Half a pound of peeled and finely chopped Cooking Apples.
Half a pound each of Currants, Sultanas and Raisins. (Chop finely if large)
6oz. of Mixed Peel (Dried and Candied): 2oz. each of Lemon Peel, Orange Peel and Citrus Peel, all chopped up very small.
Half a pound of Soft Brown Sugar.
Half a pound of finely Chopped Beef Suet.
A good ounce of Almonds, blanched in Boiling Water and finely chopped.
The Juice and Grated Rind of a Lemon.
A quarter teaspoon each of Mixed Spice, Ground Ginger, Nutmeg and Cinammon.
The amounts, and ingredients, needed will vary according to your taste.
"And this is what you do........."
Mix all the above ingredients together stirring really well, working all the ingredients and flavours together. You can add a dash of Brandy at this stage if you wish!!
This mixture is best kept for a few weeks before using to allow all the flavours to mellow.
Store in covered air-tight jam jars (or similar).
Mincemeat will keep for quite a few months in air-tight jars and the flavour will mature and mellow the longer it is kept!!
Make up your usual pastry mix and just add a good dollop of the mincemeat into each tart space on the tray. Put a top on each to seal the pies and cook in a moderate oven for about 20 minutes until the pastry tops are a light brown in colour. These can be served warm or cold but dust the tops with some Icing Sugar first!!
Beautiful and Tasty!!
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