With less than a month to go until Christmas, meaning we are legally allowed to write Christmas out fully, put up Christmas decorations and start singing Christmas songs. For food bloggers, it means that many Christmas recipes are going to be tested and flying around the blogosphere.
This year I’m really getting into the festive spirit and I made my own mincemeat. It’s a no alcohol modern mincemeat because there’s no suet and it’s incredibly easy to do in a busy society. I made this mincemeat back in October and I’ve started using it in recipes now and the flavours are just stunning. Whilst my mincemeat has been made for a month now, it is still great to use after just 2 weeks of soaking. And of course if you want to use brandy instead of orange juice feel free but it helps to give a complimentary mellow flavour.
100g glace cherries, chopped finely
100g Brazil nuts, chopped finely
Zest of 2 lemons and 1 orange
2 tbsp freshly squeezed lemon juice
200ml orange juice + 50ml added across the next 2 days
Place everything into a large bowl adding only the 200ml of orange juice. Stir everything until it is mixed completely making sure it is all evenly distributed. Using the back of a spoon, press down the mincemeat until it is packed. Cover with a double layer of clingfilm and place in a room temperature cupboard.
After 1 day, add another 50ml of orange juice and stir again, packing down after stirring. Return to the cupboard and repeat this once more.
After the 2nd day, split the mincemeat into 2 plastic containers with lids, again packing it firmly in the containers. You can keep these in the fridge for up to 3 months.
And here’s a sneak preview of all the mincemeat recipes you’ll be getting over the next few weeks: