A Christmas Recipe…

Earlier this season we asked our Frugi Crusaders if they’d share some of their Christmas traditions with us, and you. Being the helpful type, they sent back loads of lovely ideas and stories, and now the time has come to splash them all around the blog to help get everyone in the festive spirit!!

Kicking off the list, here’s something Helen S shared with us…Constance Spry’s recipe for very yummy mincemeat. Henri made some last weekend, and she’s been happily following the instructions to stir it regularly, and particularly enjoys licking the spoon afterwards!

1/2 lb beef suet
3/4 lb raisins
1\2 lb sultanas
3/4 lb chopped apple
3/4 lb brown sugar
3/4 lb currants
1/2 lb mixed peel, chopped
1/4 lb sweet almonds
grated rind and strained juice of 2 lemons
a good pinch of mixed spice
2 glasses of brandy (I tend to fill up 2 whiskey tumblers as if it were water…just because you’re not going to cook this so the alcohol helps preserve this for a few months.)
 
Wash fruit.  Shred almonds.  Mix all together and moisten with the brandy.  Keep for a month before using. 
 
That’s it!  I keep it in the big bowl for a week with a tea-towel covering it.  Make sure everyone has a stir, or stir it every day so that everything gets covered with the juices that come out.  When you bottle it, warm your jars and make sure you share the juicy bits out equally or you will have a few dry pots and one wet one!  Try not to use too big a jar either – you want a normal marmalade/honey sized jar rather than a big honey (1kilo) jar…
 
We’ve found that it keeps until Easter – that being a moveable feast, it all depends on how much you make!  If you’re eating it after Christmas, then have apple and mincemeat pie which is yummy!  Lay sliced apples on the bottom of the dish, put the mincemeat on next, cover with puff pastry and cook in the oven until the pastry is done.  Then turn it upside down, onto a plate so that the pastry is on the bottom and the apple on the top.  Yummy!

 

Yummy is absolutely right! Thanks Helen….

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