Christmas is the best time to get your apron on for some baking and some could argue that a homemade mince pie is unbeatable on flavour.
This year instead of buying a jar of mincemeat you can make your own, bursting with rich flavours enhanced by the Billington's Unrefined Sugar to elevate your mince pies even further. This simple recipe makes plenty of mincemeat so you could even pot some up and gift to friends and family too.
Day in advance; prepare the mincemeat by combining together all of the ingredients, with the exception of the brandy in a large heatproof mixing bowl. Cover with a clean tea towel and leave to mature overnight.
The following day preheat the oven to 110c (225f) and lightly cover the mixing bowl with tin foil before placing inside. Bake for 3 hours, then leave to one side to cool.
As it begins to cool, gently stir the mixture breaking up any fat on the surface and allowing it to coat the other ingredients.
Stir the mixture again once it is almost fully cooled and gradually pour in the brandy.
You can either pot the mincemeat into jars if you are looking to gift these or alternatively, store in a covered bowl until you are ready to use this for your mince pies.
Why not try our giant Mince Pie Tart recipe as an alternative to the traditional Mince Pies this year?
The easiest way to follow a recipe
22 November 2020
Would be good to know how long this can be stored for. I presume it should go in the fridge?
The high sugar content of mincemeat, enhanced by fat and perhaps alcohol, means mincemeat can be stored at a cool ambient temperature for many months, up to a year.
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