It's December already, can't believe we are so close to Christmas and I feel so unorganized!
So to get me in the Christmas mood I made mincemeat (or fruit mince as it's known as here). I've made it before and blogged about it but I have, for the last 2 years, used a Mary Berry recipe that was in one of her books that I've had for many years but never really looked at. Again, this uses butter instead of suet and there are far less apples to peel, core and chop with this recipe.
Makes 4 x 370g jars
175g dried cranberries
100g mixed peel
1 small cooking apple, peeled, cored and finely chopped
125g butter, chopped into cubes
225g light brown soft sugar
1/2 teaspoon cinnamon
1 teaspoon mixed spice
finely grated rind and juice of 1 lemon.
100ml rum, brandy or sherry
You will need to use a large pan. Melt the butter over a gentle heat then put in all the other ingredients except the alcohol.
Simmer very gently for 10 minutes then allow to cool completely.
Stir in the alcohol.
Spoon into sterilised jars, seal tightly, label and store in a cool dark place.