In an attempt to make it feel more like Christmas, I have added a festive background to my blog. How cute is it!? I chose it on The Cutest Blog on the Block because it was pink & Christmassy. It just doesn’t feel like Christmas is less than 2 weeks away, which could explain why I have left making this fruit mince a little late. It is meant to sit in a cool, dark place for at least a month, but I only made it at the start of this week, so it will only be sitting for half that time… ooops! We are yet to put up any Christmas decorations around our house, apparently we are getting a tree this weekend, but I’m not holding my breath… hopefully we get one though because I need one to be able to get into the spirit properly…
This is another recipe from the Festive Season Handbook, which was my cookbook challenge book last week. I decided to make a few more recipes from it while it was still the suitable time of year to use the book. I’m going to be making a few different things out of this mixture closer to Christmas when it has had a chance to sit for a little while, as well as the obvious fruit mince pies. So keep your eyes peeled for those posts in a couple of weeks. In the meantime, here is the recipe in case you want to make some late fruit mince of your own… I halved the original recipe because it looked like it would make enough pies to feed an army… Although I have no idea how many fruit mince pies or other things it actually makes because the recipe is very vague!
Fruit Mince Makes approx. 1.5kg
Chop 250g raisins & 250g sultanas finely. Mix with 250g currants, 125g grated beef suet (I used copha instead of the animal fat) & 60g mixed peel (I used chopped dried apricots because no one in my family likes mixed peel). Peel, core & finely chop 250g cooking apples and add to mixture along with the grated rind of 1 lemon or orange, 1/2tsp cinnamon, 1/4tsp nutmeg & 1/4tsp allspice. Dissolve 250g brown sugar in 1/2C brandy or rum and pour over mixture. Cover and let stand overnight. Stir well and place in clean, dry jars. Store in a cool dry place for at least a month (or in my case, at least 2 weeks!).