Mincemeat is an essence of Christmas. Just put it on a stove and you’ll experience it. You can have it in the fridge for about fortnight. Now, it’s the right time to make some for mincemeat pies!
The dusk is coming so early in this time of a year… But all the Christmas light are suddenly calming and exciting. You can feel the joy and the stress. At least I can feel it. Maybe it’s because I can’t wait for making the Christmas dinner, preparing gifts, opening mine, watching Love Actually and Christmas episodes of our favourite TV series (I think it’s usually House MD, Mr Bean, How I Met Your Mother)… So many people around me are stressed about buying gifts, having things (work) done, even listening to Christmas songs/carols is so annoying for them! Hey, slow down a little and enjoy it, it’s just once a year!
Mincemeat is an old British recipe for a mixture of dried fruit (and it also contained minced meat few centuries ago). It’s a filling for a traditional Christmas mincemeat pie. Are you craving for a vegan friendly recipe? Use coconut oil instead of butter. Thanks to the alcohol (sorry, no excuse for leaving it) it’s preserved for about two weeks. The traditional recipes says you should use a brandy, rum or some liqourice. I chose Grand Marnier.
Looking for a recipe for Pumpkin Pie Spice?
- 1 large apple, peeled and cutted into small cubes
- 25 g butter
- 120 ml orange juice
- 45 g raisins
- 45 g dried cranberries
- 50 g stoned prunes
- 50 g candied peel
- 25 g dried or cocktail cherries
- 50 g cane sugar
- 80 ml Grand Marnier
- 1 tsp Pumpkin Pie Spice
- pinch of salt
- Put all the ingredients into a pot, bring to boil, cook for 30 minutes till almost all the liquid boiled away.
- Store in an airtight jar.