The end of October brings with it the the legitimate commencement of the “Christmas period” (in my mind anyway). It seems appropriate in my general festive and apple-worshipping mood to write a recipe for extraordinarily good mincemeat-make now and it will mature wonderfully. And once you have acquired the numerous ingredients you should have enough of each left over to make your Christmas cake-for this must also be made now and left to mature-fed with brandy until the big day. So here’s the first installment.
300g soft brown sugar
350g peeled and finely chopped bramley apple
grated zest and juice of 2 clementines and 2 lemons
1 whole grated nutmeg
3 tsp mixed spice
2 tsp cinnamon
Mix all this merry medley in an ovenproof pot, then put in the oven at 120 with a lid on for 3 hours. Remove, leave to cool, add half a bottle(35cl) brandy, stir and decant into sterilised jars. That’s it.