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Mincemeat Filling for Pies ~ Make it Now for Christmas Gifts in December

Guest - Wednesday July 06, 2016 9:30

Christina Conte is a renowned food blogger and top-notch cook with a passion for the UK. In fact, she was even born on the other side of the Atlantic and visits her native Scotland often! Her blog, Christina’s Cucina, is home to hundreds of delicious recipes that will make your mouth water, plus fun stories from her travels in England, Wales, Ireland, Scotland and beyond. We’re delighted to be able to share Christina’s recipes regularly here on The AngloFiles Magazine.

By Christina Conte

Okay, so it’s June and I’m posting a jar of Christmas mincemeat, but you see, in order to be ready for Christmas, we need to make mincemeat now.

According to the artisan bakers at Brasserie Bread in South Melbourne, Australia, the mincemeat should be made a year in advance. So I’m a couple of months late, but I’m betting it won’t make a world of difference as a minimum of 6 months is recommended. My friend Lisa in Australia sent me this recipe and after reading the reviews and ingredients, I knew I had to make it. I’m sharing it with you in case you too would like to have some homemade mincemeat on hand to bake some pies at Christmastime; maybe even to have a few jars to give away as presents. It’s so unlike me to be this well-prepared, so there’s hope for us all!

HOMEMADE MINCEMEAT FILLING

(slightly adapted from Brasserie Bread’s recipe)

makes one pint (enough for 30 mini mincemeat pies)

 Ingredients
  • 3/4 cup (100 g) currants
  • 3/4 cup (100 g) raisins
  • 1/4 cup (50 g) chopped dried apricots
  • 1/3 cup (50 g) chopped dried cranberries
  • 1/2 Granny Smith apple, grated
  • 1/2 cup (100 g) sugar, preferable organic
  • 1 tsp grated lemon rind
  • 2 oz (60 g) melted butter
  • 1/2 tsp mixed spice
  • dash of cinnamon
  • dash of nutmeg
  • 3 1/2 tbsp (50 ml) brandy
  • 1 tbsp Grand Marnier

For step-by-step cooking instructions, please read more at Christina’s Cucina.