The Scented Home,
Flowers
and
Boozy Mincemeat for
Let’s Make Christmas
Sun dappled skies enticed me to venture outside sans jumper mid-morning, and as soon as the cold air stole my breath and hung like a cloud in front of me, I knew the time had come, not only to start my festive preparations, but to liberate some knitwear…….however, first there were flowers to be cut, rich colours of magenta, fluffy yellow pompoms and cheery hues of tangerine orange with bright button centres, my late wild meadow flowers were coming in to bring a happy glow to my kitchen table.
The wood smoke that hung in the air and the rustle of the first fallen leaves was a sign that my festive baking was imminent…..well, not so much baking at this stage, but the time was right for my Christmas mincemeat ~ if made today, there would be at least 8 weeks of slow maturing and mingling of flavours before the glistening preserve would grace my table, encased in crumbly shortcrust cases and left on a plate with a glass of sherry for the jolly red gentleman who enters our home via the chimney……
This is a boozy fat-free mincemeat, a loose and carefree mincemeat that is not tightly packed together as some commercial mincemeats are, but is juicy and plump with cider and brandy soaked fruits and citrus peel…….a jolly festive fool with jingling brandy bells and orchard cider apples in every bite…..the essence of the festive season itself, generous and happy. As the mincemeat is gently cooked before cooling and storing, its smell permeates the kitchen and its spicy scent steals through the rest of the house ~ a quick sniff downwind in the salon and I feel quite giddy.
The flowers in the old jug that are set on the kitchen table aid me in my happy pursuit of weighing, and chopping, then stirring and stirring……….it’s too early for carols, so I put Vaughan Williams on and soar with the lark……music and cooking is essential for that happy taste and flavour on the tongue later.
This is an old recipe, a recipe that passes from mother to daughter in a family……a treasured recipe that is made every year, and as one generation steps out of the ring, another steps in and so the cyclical circle continues…..my recipe here has been tweaked, it is an adaptation of the original, but that is allowed, as suspect the recipe that was given to me was very different from the original ~ each generation makes their mark, tweaks and tampers, but it is still the same recipe……..
Make a few jars of this now and they will make perfect gifts for Christmas, that is why I am entering this recipe into Vanessa’s
Let’s Make Christmas
event:
and Liz’s
Thrifty Christmas
event too…….
…..a few jars to give as gifts and some for us, for our mince pies and other Christmas baking……it’s all in the giving.
I hope you try a batch of this,it really is a jolly good mincemeat!
See you later,
Karen
Traditional Boozy Mincemeat with Apples
Print recipe
| Serves | Approx 6 - 8 x 110ml jars |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Condiment, Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 450ml cider
- 450g soft dark brown sugar
- 450g cooking apples, cored & chopped – no need to peel
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch ground cloves
- 475g mixed dried fruits (sultanas, currants and raisins)
- 110g chopped candied peel
- 110g flaked almonds
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 150mls brandy or Cognac
Note
An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is fat free ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make
Directions
| Step 1 | Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved. |
| Step 2 | Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring ALL the time. |
| Step 3 | Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes. |
| Step 4 | Remove from the heat and leave it to become completely cold. |
| Step 5 | Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles. |
| Step 6 | Cover with TIGHT fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening. |
An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is fat free ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make. I am posting this now, so it can be made and allowed to mature ready for Christmas baking. Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a scone or biscuit cutter from the neck ~ et voila, a thoughtful home-made gift. N.B. It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe that I will be posting soon, which does not need much if any alcohol.
A Trifle Rushed says
Karen, this is superb. I love the fact that it is fat free. I was planning to make a second batch of my favourite Delia recipe, but instead I'm going to make yours. Thank you.
I agree completey about music, I have various playlists on my iPod for cooking, and one with lots of fast music to speed up the ironing!
Marie says
Great looking mincemeat recipe. I love to listen to music when I am cooking or painting. I have my favourites depending on the mood I am in. I could not cope without music! xxoo
Kate@whatkatebaked says
What a beautiful post Karen- such lovely, lovely descriptions and stunning photography. And as for the recipe- ohhh, I'm tingling with excitement at the thought of Christmas and comforting festive bakes such as this mincemeat!
Annie says
This sounds perfect. And has been added to my list of L&L treats to make along with the orange liqueur. I think I'm going to have a busy weekend in the kitchen!
Karen S Booth says
Thanks Jude ~ we find this less cloying than mincemeat with suet or butter, and the flavours are more distinct too ~ it is a loose form mincemeat as the photos show, but the fruit is wonderfully plump and full of boozy flavours!
Karen S Booth says
I agree Marie ~ when doing creative things, the right music soothes my soul and aids me! Thanks!
Karen S Booth says
Thanks Kate ~ I still get so excited about Christmas, I am such a kid at heart…..and I LOVE preparing for the season too.
Karen S Booth says
Thanks Annie! I hope the L&L treats satisfy and titillate your taste buds!
elizadocookmore says
Perfect timing! I was going to make mincemeat using my family recipe this weekend, but I have lots of apples to use up so I think I'll combine the two. Thanks for the inspiration
Laura@howtocookgoodfood says
Karen,
Your mincemeat sounds perfect. I shall be giving it a try this year. Fat free is a bit of a bonus too. I shall make up for it with extra buttery pastry instead!
Corina says
I haven't made mincemeat before but having read this I'm now looking forward to Christmas!
carolinajewel says
Boozy and Fat-free – what's not to like about that!? Love your flowers – my gardenia is still putting out a few fragrant blooms, but the nip in the air today tells me I won't have them long!
Karen S Booth says
Thanks Eliza, the apples are really wonderful in this recipe!
Karen S Booth says
Laura, exactly! Less fat means more butter in the pastry! LOL! Thanks!
Karen S Booth says
I am sure you would love it Corina!
Karen S Booth says
Hi Jewel, yes, the nip in the air here today was WAAY too cold, and I just picked my flowers in time!
Janice says
I like the boozy and fatlessness of your mincemeat. We don't really eat enough mincepies to make this worthwhile, but I am tempted…
Brownieville Girl says
I'm not a big fan of dried fruit, but I know a man who would adore this mincemeat.
I'm looking forward to trying your recipe Karen, thanks for shareing.
Baking Addict says
Boozy and fat free sounds perfect for Christmas. Love the flowers and photography. Very, very nice indeed 🙂
Neesie Natters says
Beautifully written and photographed as usual Karen…I've never tried making my own mincemeat but your recipe looks so luscious and delicious that I'm going to give it a go.
You've also made my stomach do a loop da loop….Christmas is coming 😀 yah! xx00
Neesie Natters says
Beautifully written and photographed as usual Karen…I've never tried making my own mincemeat but your recipe looks so luscious and delicious that I'm going to give it a go.
You've also made my stomach do a loop da loop….Christmas is coming 😀 yah! xx00
Karen S Booth says
Janice, thanks ~ you can make just one jar, cut back on the quantities!
Brownieville Girl ~ LOL! Then it may be a recipe to make then!
Baking Addict ~ many thanks!
Thanks Neesie Natters ~ I LOVE Christmas and become all childlike!
Heather says
This looks so delectable! I cant wait to see how the holidays unfold around here. I have a feeling you'll have me so inspired!
Liz@Violet Posy says
You had me at fat free, let alone boozy! It looks really amazing, thanks for sharing it! x
Lisa Williams says
a great mince meat recipe I will be saving this for Xmas 🙂 Thank you
Hazel says
Love to make this, but not sure if i’ll be able to find candied peel. Do you have any suggestion to substitute this or a hint how I can make this myself?
xx Hazel
Karen says
Hi Hazel! Here is my recipe for candied peel
https://www.lavenderandlovage.com/2011/12/fourth-advent-candle-candied-orange.html
and if you cannot make it, then use grated zest and extra vine fruits! Hope that helps!
Karen
Roisin says
HELP!!
I’m almost finished making this…..but just added the brandy while the mix was warm rather than leaving it to go cold, per your instructions. Have I ruined the whole thing now ??? The smell is TOTALLY divine by the way 😉
Worried 🙁
Roisin
Karen says
NOT at all, it will be just sublime and not ruined at all! Do let me know when you use it over Christmas Roisin and what you think! So pleased you tried the recipe out, it is a truly delicious mincemeat! Karen
Roisin says
Thanks so much Karen! I’ve just had it tonite (ahem…to quality check it!!) stirred through some ice-cream and it was heavenly;-)
Wendy says
I have just finished making this and it’s absolutely delicious, I of course had to lick the spoon, and no suet or fat is great as we cannot get suet in France as you must know Many Thanks
Julia Jacobs says
Hi Karen,
I made this mincemeat last night – it tastes delicious! Thank you!
It is quite runny; is that right? I am used to the rather glutinous shop bought stuff.
Looking forward to putting on my Christmas playlist and making mince pies today!!
Mary McAndrew says
hello! I just made your mincemeat today, my first ever try at mincemeat. It’s still cooling so I haven’t added the cognac yet, but mine seems so wet, not sticky at all, is that correct?
Karen Burns-Booth says
Hi Mary, it is a fairly loose mincemeat but it does thicken up on cooling and after being left for a few weeks, but it can be used straight away, and it still tastes delicious! Sticky commercial mincemeat is due to excess suet and gelling agents too. Hope that helps – Karen
Mary McAndrew says
Thanks Karen! Well I know it tastes good and I haven’t put my cognac in it yet. I can’t wait to try your Orange Brandy mince pies, you really inspire me! I washed a bunch of odds ‘n end jars today but still need to get more. I’ll let you know how it all goes!
Maureen says
I am about to make this mincemeat for the third year. I am vegetarian and used to use a substitute suet and Delia’s recipe. Your recipe is perfect with one little tweak. As I don’t like candied peel I use dried cranberries instead. Thank you.
Karen Burns-Booth says
I am so pleased that my recipe worked for you, and I love the idea of the dried cranberries too! Karen
Carol Carey says
I made this yesterday. There was a lot of liquid after 45mins of cooking so I builed to reduce it down otherwise it would have been a runny mess once I’d added the brandy. Hope I haven’t ruined it by doing this but it just seemed too runny to do anything with. It smelt and tasted divine!! Can’t wait to use it!
Karen Burns-Booth says
Hi Carol,
The liquid does dry out once potted and left for a few months, but you did the right thing to cook it more to reduce the liquid too!
ENJOY it!
Karen
Penny says
Making this right now and the kitchen smells heavenly! Thank you for such a wonderful recipe! I couldn’t find brandy or rum in the house but used leftover Pimms from this summer which was a very happy accident!
Karen Burns-Booth says
WOW! I bet a Pimms version will be amazing!