Christmas has Arrived-It’s official

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.

Mincemeat

300g soft brown sugar

350g peeled and finely chopped bramley apple

200g peel

grated zest and juice of 2 clementines and 2 lemons

200g suet

200g butter

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.

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