So are you behind on Christmas? Have you always wanted to make your own mincemeat but have left it too late for it to mature? Well fear not my lovelies! If you have access to a slow cooker then all will be alright in Christmas land making this Slow Cooker Mincemeat recipe.I had a little dig around to find out more about mincemeat and here’s what I found.
Mincemeat developed over the 15th, 16th and 17th centuries.Using minced beef, dried fruit and spices.By the 20th century the minced beef was dropped and suet (either beef or vegetable) was used in its place.Traditionally used to make mince pies made from either sweet or puff or pastry, they are traditionally served with cream or custard either hot or cold.
In most mincemeat recipes, the raw ingredients are mixed together and left to mature for a couple of months.But by slow cooking it develops and intensifies the flavour, prevents fermentation so it has a much longer shelf life and can be used straight away.
Note my son has a nut allergy, so I changed the traditional almonds for pine nuts in this Slow Cooker Mincemeat recipe.
- 450g cooking apples
- 115g chopped candied mix peel
- 115g glacè cherries
- 115g ready to eat apricots
- 115g pine nuts
- 150ml brandy
- 225g currants
- 225g sultanas
- 450g seedless raisins
- 225g soft dark brown sugar
- 225g suet
- 2 tsp ground ginger
- 1 tsp allspice
- 1 tsp ground cinnamon
- 1/2 tsp of freshly grated nutmeg
- Grated zest and juice of 1 lemon
- Grated zest and juice of 1 orange
- Peel, core and chop the cooking apple, glacè cherries, apricots, pine nuts and mix peel if necessary.Add to the pot.
- Reserve half the brandy and put the rest into the ceramic pot with all the other ingredients.Stir until throughly mixed.It will look dry but don't worry.
- Lid the pot and switch to high and cook for 1 hour.It will now be darker and there will a lot more liquid.
- Stir the mixture, reduce the temperature to low and replace the lid.Cook for 1 hour.Stir to prevent sticking and cook for a further hour.
- Turn off the slow cooker and remove the lid.Allow the mixture to cool completely, stirring occasionally.
- Stir in the reserved brandy in the mincemeat and spoon the mixture and spoon the mixture into sterilised jars.Cover and store in a cool, dry place for a year.Once opened, store in a fridge and eat within two weeks.