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October 11, 2010 | by  | in Opinion |
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Christmas mincemeat

I know it’s way too soon to be thinking about Christmas (I don’t care if some shops have started stocking Santas, it’s too early I tell you!), but seeing as Salient doesn’t have a Christmas special, I figured now was as good a time as ever to share my recipe for Christmas mincemeat (the fruity mince, not beef or anything).

Ingredients:
One medium-sized apple
200 grams (one cup) sultanas
200 grams (one cup) mixed fruit
Rind and juice of half a lemon
Rind of half an orange
Half-cup brown sugar
Half-teaspoon mixed spice
Half-teaspoon cinnamon
Half-teaspoon salt
Quarter-teaspoon ground cloves
Quarter-teaspoon grated nutmeg
3 tablespoons brandy, whisky or rum

Method:
Cut the unpeeled apple into about twelve slices, discarding the core.
Chop into pieces about the size of currants and sultanas.
Add to a food processor, along with the sultanas, mixed fruit and the thinly peeled orange and lemon rinds (use a potato peeler for these).
Process until the fruit is chopped fairly fine (but hasn’t turned to mush).
Add the lemon juice along with all the remaining ingredients and process briefly until everything is combined.
Spoon the mixture into sterilised jars. Pour a little extra brandy, whisky or rum over the surface, cover tightly, and store in a cool place.

Food Tip of the Week:
Christmas mincemeat can be made well ahead of time and left in the fridge in a sterilised jar for months (the alcohol prevents it going off ). It can then be used in classic Christmas recipes like mince pies and filo parcels.

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