There’s still time to make your mincemeat!
I have just realised that there’s not much time left until Christmas and I haven’t made any Mincemeat yet. This recipe is perfect to make now as it only really requires two weeks until it’s ready to eat.
The best thing about making your own is that you can adjust the ingredients to suit your own taste (I like it with lots of nuts in and I generally spend the next two weeks opening the jars & pouring more brandy in!).
Think of the recipe below as a guideline for your own preferences
This is so easy and knocks the spots off the shop bought stuff, make it now and let it stand for a few weeks for the best mince pies you have ever tasted!
November Recipe: Mincemeat – makes 6 (jam size) jars
Roughly chop (or quickly blitz in a food processor) 250g raisins, 250g sultanas & 125g…
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