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Difference between revisions of "Mincemeat (2)"
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| − | |Difficulty = | + | |Difficulty = 1 |
| − | |TotalTime = | + | |TotalTime = 10 minutes |
| − | |PrepTime = | + | |PrepTime = 10 minutes |
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| − | + | ==Mincemeat (2) - about this recipe== | |
| − | + | The [[Mincemeat|mincemeat]] is based on an old Yorkshire recipe. | |
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| − | The [[Mincemeat|mincemeat]] is based on an old Yorkshire recipe | + | |
===Ingredients=== | ===Ingredients=== | ||
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* 250g [[Raisins|raisins]] | * 250g [[Raisins|raisins]] | ||
* 60g [[Sultanas|sultanas]] | * 60g [[Sultanas|sultanas]] | ||
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* 125ml [[Brandy|brandy]] | * 125ml [[Brandy|brandy]] | ||
* 250g cooking [[Apples|apples]], peeled, cored and chopped | * 250g cooking [[Apples|apples]], peeled, cored and chopped | ||
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===Method=== | ===Method=== | ||
| − | + | At least 2 weeks before required, mix all of the ingredients together. Keep in an airtight jar. | |
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===Chef's notes=== | ===Chef's notes=== | ||
I used Bramley [[Apples|apples]] and Wilkins of Tiptree 'Tawny' [[Orange]] Thick Cut [[Marmalade|marmalade]]. | I used Bramley [[Apples|apples]] and Wilkins of Tiptree 'Tawny' [[Orange]] Thick Cut [[Marmalade|marmalade]]. | ||
| − | [[Category:Recipes| | + | [[Category:Recipes|Mincemeat (2)]] |
| − | [[Category:Bread and baking| | + | [[Category:Bread and baking|Mincemeat (2)]] |
| − | [[Category:British recipes| | + | [[Category:British recipes|Mincemeat (2)]] |
| − | [[Category:Pies tarts and flans| | + | [[Category:Pies tarts and flans|Mincemeat (2)]] |
| − | [[Category:Sweets and desserts| | + | [[Category:Sweets and desserts|Mincemeat (2)]] |
| − | [[Category:Vegetarian recipes| | + | [[Category:Vegetarian recipes|Mincemeat (2)]] |
| − | [[Category:Cooking with wine| | + | [[Category:Cooking with wine|Mincemeat (2)]] |
[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
Revision as of 10:07, 16 June 2012
Mincemeat (2) - about this recipe
The mincemeat is based on an old Yorkshire recipe.
Ingredients
- 250g raisins
- 60g sultanas
- 120g currants
- 60g mixed peel
- 120g Muscovado sugar
- 120g beef or vegetarian suet
- ½ teaspoon each ground cloves and cinnamon
- ¼ teaspoon ground ginger
- ¼ nutmeg, fresh grated
- 120g thick cut orange marmalade
- Zest and juice of ½ a lime
- 125ml brandy
- 250g cooking apples, peeled, cored and chopped
Method
At least 2 weeks before required, mix all of the ingredients together. Keep in an airtight jar.
Chef's notes
I used Bramley apples and Wilkins of Tiptree 'Tawny' Orange Thick Cut marmalade.
