Recipes, reviews & lifestyle

Thursday, 1 December 2016

How to Make Mincemeat | BLOGMAS DAY 2 2016



Mincemeat is so simple to make. End of. I really didn't believe it at first as I've always seen it as some sort of a hassle. Either that or I've thought, why not just buy it from the supermarket? Well the answer to that question is: everything tastes better when you make it yourself! The only faff is sterilising the jars, but that's pretty simple once you get the hang of it. 

This mincemeat recipe is traditional and fruity; full of cranberries, apple and ginger to add that extra boost of Christmassy flavour. Also a hint* of cointreau to give it a kick. 

*or maybe more than a hint... 

Firstly, here's how to sterilise your jars. You will need 3 Kilner jars like mine for this recipe. 


How to Sterilise your Jars
1. Pre-heat the oven to 100 degrees. Wash all jars and lids (apart from the seal) in some warm, soap water. 
2. Boil a small pot of water and add in your seal to sterilise for 10 minutes. 

3. Once the jars and lids are washed, place in the oven on a baking tray, for 15 minutes, or until dry. If you're not ready to use them, turn off the oven but keep them inside to stay warm.

Now onto the recipe!

Ingredients

1 Bramley apple, peeled and grated
450g mixed fruit with peel
150g dried cranberries
50g stem ginger, finely chopped + 2 tbsp syrup
75g Mixed peel
300g vegetarian suet
250g dark muscovado sugar
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cinnamon 
1/4 tsp ground coriander
1/2 tsp freshly grated nutmeg
1 lemon, zest and juice
150ml Cointreau 

Method

1. Sterilise your jars. Leave in oven to stay warm.

2. In a large bowl, mix together all of the ingredients, until the sugar looks like it has dissolved. 


3. Take the warm jars out of the oven, and the seal from the pot of water. Spoon into the jars, without leaving a gap and place on the seal and lid. You need to give it a few seconds to see if the seal has been made. You can tell if it's been made by pressing the top, if it clicks, you need to do it again. 

4. Store your jars in the fridge for 2 weeks, or 3 freeze for up to 3 months.



Troubleshooting
If you think you think the seal hasn't worked, take it off again and re-try. You need to make sure the lid is on securely for it to work. All the air needs to have been pushed out. If it doesn't work again, you will need to re-sterilise your jars and try again. 

Thank you for reading! This year I have taken on the challenge to do Blogmas, where I will be blogging everyday up until Christmas day. Follow me on Twitter @fessjarmer to keep up to date with my posts.

Keep an eye out for my next post on my favourite Bloggers and vloggers to watch this month! 

Please share this if you have enjoyed it! It would be much appreciated.




Share:

No comments

Post a Comment

© Jess Cantoni | All rights reserved.
Blogger Template Designed by pipdig