Here we are on Day 800 of our Christmas preparations and I feel like I’m on first name terms with every single piece of dried fruit in my larder. But this mincemeat really is worth the tiny bit of effort involved in making it. It will see you through an Office Hero quantity of mince pies and if you have any left, you could try this Mincemeat Crumble Tart which makes a nice alternative to a traditional pudding on Christmas Day for those of you who don’t care for it. I know you’re out there.
While we’re on the subject of puddings and fruity things, I’m a bit furious at Morrisons for their Christmas advert which features a little boy sneaking some Christmas pud to his dog under the table. Unless you want this Christmas to live on in family memory as the one where Timmy accidentally killed Rover, this is a really bad idea. Raisins, currants and sultanas can be highly toxic to dogs and ingesting them can lead to renal failure and death. Not very festive.
I know this because a couple of years ago, I had a box filled with Christmas puddings sitting in the corner of my dining room ready to do a taste test for a magazine feature. Our dog Barney got into the box, into one of the puds and was halfway through it before I discovered the crummy little buggar. Cue a trip to the vet’s, charcoal tablets, three days on a drip and a bill of ‘nice little holiday somewhere warm’ proportions. So don’t be as silly as Morrisons and do keep all of the pud, cake and pies for yourself.
Plum and apple mincemeat
This recipe comes from River Cottage Handbook No. 2 Preserves, by Pam ‘The Jam’ Corbin. Pam’s recipe is unusual as it contains no suet. I like this as I think it gives the mincemeat a fresher, cleaner more lively flavour. Pam uses Russet apples but I didn’t have any of these kicking about so used Blenheim Orange instead. This is one of my favourite apples, great for eating and cooking, so grab some if you can find them.
Makes 4 x 450g jars
Finely-grated zest and juice of 2-3 oranges (200ml juice)
500g russet apples, peeled, cored and chopped into 1cm cubes
200g each currants, raisins and sultanas
100g orange marmalade
250g Demerara sugar
½ tsp ground cloves
2tsp ground ginger
½ nutmeg, grated
50ml ginger cordial or wine (optional)
100g chopped walnuts
50ml brandy or sloe gin
Wash the plums, halve them and remove the stones. Put them into a saucepan with the orange juice and cook gently until tender. This could take as little as 15 minutes but may take longer if your plums are not very ripe. Blend into a purée in a blender or liquidiser, or press through a sieve. You should have about 700ml plum purée.
Put the purée into a large bowl with the rest of the ingredients, apart from the brandy or gin. Mix thoroughly, cover and leave for 12 hours.
Preheat the oven to 130˚C/250˚F/Gas mark ½. Put the mincemeat in a large baking dish and bake, uncovered for 2 – 2 ½ hours until thickened. Stir in the brandy or gin (it will bubble up and steam quite a bit), then spoon into warm, sterilised jars, making sure there aren’t any air pockets. Seal and store in a dry, dark, cool place until ready to use. It will keep for up to 12 months.