On making mincemeat of it – part 1

Every year, I make a load of mincemeat, for myself, my family, and anyone else who wants some.

Every year, I make it up as I go along, and no one’s complained yet.

This is part 1 of the recipe – insofar as it can be called a recipe – for 2015.

***

A word of caution to anyone who wants to actually use this recipe:
Please wait until I’ve finished and got it into jars, BEFORE starting. I tweak recipes as I go, and that’s probably annoying for people who follow instructions… (or who live further away from shops than I do).

***

Take one huge saucepan…

image

…the rind and juice from 8 oranges (ca 2kg) and 8 lemons (ca. 1kg)…

image

…16 grated apples (or half grated, half chopped) (ca.3kg). I took the cores out, but I suppose you could leave them in…

image

…6-8 packets (ca.1,5kg) of raisins/sultanas, checking for bits of twig first…

image

….a tub of chopped prunes/dried plums…

image

…a tray of dried figs…

…4/3 cup of soft light brown sugar and 4/3 cup of soft dark brown sugar. (It probably doesn’t matter what kind of sugar, and I might add more tomorrow)…

…and a lot of allspice (2-3 tablespoons).

Stir well, and leave to sit overnight.
(A couple of pictures are missing – I’ll add them later)

0 Replies to “On making mincemeat of it – part 1”

  1. Interesting…have never had anything even somewhat like that (except, is it kind of eventually like fruitcake?)…I’m amazed, my friend, it looks very black and sticky! LOL 😀

Leave a Reply