Thursday, 3 November 2011

It's beginning to look a lot like chirstmas...

So this year (at the last minute) me and my mum have found out that we have a stall at our local Christmas craft fair in our village. It appears that in Norfolk this is a big deal and this fair gets a lot of people coming to it! Anyway with less than a month to go we are now on hyperdrive to try and make enough sell able items in time. So today I am going to make mincemeat! Not just any mincemeat though, Mrs Beeton's mincemeat.

Like with so many of my projects they start out with one thing in mind and often divert off the subject as my craft supplies/ingredients change, so instead of all the specified amount of raisins I am adding in 200g of dried cherries. So here is my sampled Mrs Beeton's recipe - please not that these quantities are for 18lbs as I am making lots of jars for the craft fair, so reduce the quantities for your mincemeat (as you probably don't want a dyslexic to do the maths)!

  • 6 large cooking apples
  • 3 large lemons
  • 2lb of raisins (but we did 200g of cherries, 500g of sultanas and 500g of raisins)
  • 2lb currants
  • 2lb of suet
  • 4lb of soft light brown sugar
  • 2oz of candied orange peel
  • 2oz of candied lemon peel
  • 4tbsp of orange marmalade
  • 18 fl oz of brandy
What to do:
  1. Core the apples, and put them in an oven at 200c and cook 50-60 minutes until tender. I put mine in the microwave for about 3 minutes (800w) and leave them to cool.
  2. Wash, dry and grate the lemons, squeeze out the juice into a big mixing bowl.
  3. Once the apple is cool, scoop out the flesh and add it to the mixing bowl.
  4. Add all the remaining ingredients and give it a good mix.
  5. Cover the bowl and leave it for two days, stirring occasionally.
  6. Pot up the mincemeat and press it down well to avoid air pockets. Cover and store for two weeks before using.

*remember you must cook this before eating it*

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