So it’s that time of year again. It’s time to get my mincemeat for mince pies ready. This year I saw an article in a magazine about using your slow cooker so decided to give it a whizz. The slow cooker is the perfect size for making mince meat and heats up everything together so the suet melts but you don’t risk boiling it or boiling any alcohol away. Just reduce a little of any liquids you add in as they won’t evaporate.
I tend to make my mincemeat at the same time as I do my Christmas cake as the ingredients are broadly the same and you can avoid wasting items. You can add whatever else you really like such as cherries or different fruits or spices to make it really personal. Let people know if you’ve add the alcohol if you are giving them away.
This year I added white rum as my alcohol so let’s see how it goes at Christmas time!
175g dried cranberries
100g mixed peel
1 small apple diced and cored
125 butter or suet
50g blanched or flaked almonds
225g brown sugar
½ tbs cinnamon
1 tbsp mixed spice
Zest and juice of 1 lemon
200 ml of brandy, rum, sherry or orange juice
- Mix all of the ingredients together in a pan/slow cooker and warm through on simmer for about 25 minutes.
- Cool and add the alcohol.
- Store in glass jars (sterilize with boiling water or in the dishwasher first).