Mincemeat

If you live in Britain, you know it’s Christmas period as soon as you start seeing mince pies everywhere around you: grocery shops, cafe, bakery or at your workplace. The name might be a bit confusing at first, I was pretty confused myself the first time I bumped into those. Indeed, the mincemeat these small traditional pastry are filled with, doesn’t contain any meat at all!

Mincemeat is made from fresh and dried fruits, citrus zest, nutmeg, cinnamon, brandy or port, and butter blended together. Even though it isn’t made from meat as the name suggests, originally it did contain meat. Nowadays, some recipes still use it is sometimes made using suet, a saturated animal fat that’s used in baking. Luckily, there are many alternatives you can use instead of suet.

This recipe is adapted Mary Berry’s mincemeat method. I loved it, as it is really quick and tasty. Plus, she doesn’t use suet, but butter. This was my very first time trying to make mincemeat (an miscopies, which recipe will come soon) and I have to say I’ve been pretty impressed by it.

I used raisins, sultanas, currants and other few dried fruits I had at home. I suggest to use a lot of spices and a good port or brandy, as it will make everything much tastier.

The house was so deliciously smelling afterwards, as well. It’s the perfect treat to make while decorating your Christmas three. You can keep the mincemeat in sealed jars for a while, or use it straight away (after letting it cool down) for filling your mince pies. Mince pies recipe coming soon!