In preparation for Christmas, this year I am making my own home-made Christmas mincemeat. You can store mincemeat in a dark and cool place for up to 6 months. I am using vegetable suet from Tesco so I can use with gluten free pastry to make mince pies; however you can use beef suet or chopped up butter.
I have used half butter and half vegetable suet as I needed gluten free only. I do find with just suet it can be a little dry. The butter caramelises with the sugar giving the texture a much stickier mixture.
Mincemeat pies originated in the middle ages. Originally it is thought they were filled with chopped up meat, fruit and a preserving liquid or confitied in salt and fat. Just like many recipes, these big pies have evolved into the delicate little pies we know and love today.
Mince Pie recipe Christmas Gluten Free Mince Pies
Easy fruity mincemeat
- 100 gm Dried apricots chopped
- 200 gm Sultanas
- 200 gm Raisins
- 125 gm Currants
- 100 gm Dried cranberries
- 50 gm Flaked almonds, blanch and roughly chop Dry until slightly brown, then lighlty chop
- 60 gm Suet I used Tesco vegetable suet as it is gluten free, but you could use beef suet or butter
- 60 gm unsalted butter You can use all butter or all suet, or half and half.
- 1 tsp Mixed spice
- 1/2 tsp Cinnamon
- 200 gm Light brown or muscadova sugar
- 1 Lemon Rind and Juice
- 200 ml Brandy
Weigh out and place all the ingredients apart from the brandy into a large saucepan.
Heat very slowly and stir regularly. The suet will melt and coat the fruit. Continue to simmer on a very low heat for another 20 minutes and keep stirring regularly.
Cool completely then stir in the brandy.
Store in sterilised jars. You can sterilise the jars (old jam jars; coffee jars will be fine) by popping in the oven for 20 minutes on 140 degrees, Gas 1. Place the lids in boiling water.
Mincemeat should keep well in a cool dark place for 6 months. Or you can use straight away for Mince Pies.
Nurients per portion
Calories 70, Fat 1.7g, Carbs 12g, Protein .5g