So I’m going in a little hard and heavy with these Christmas related posts. But though many of you are screaming at your phone that it’s only just November, I promise that with this recipe there is method to my madness.
Unlike the super quick vegan recipe, this recipe is a traditional recipe for mincemeat. So it needs a minimum three weeks of maturation. So if you make it this weekend, it will be ready just in time for you to enjoy at the beginning of December.
As with the quicker version, this can be adapted to be vegan or veggie friendly – simply swap the suet for vegetarian suet, or coconut oil. Aside from the gin, I’ve kept this as traditional as possible. The result is something rich, boozy and intense in flavour, and went down very well with the taste testers. So good, all the ‘I’ll just have a taste’ nibblers, took a full pie back to their desks with them.
And if you love crafting a homemade gift, this would be perfect.
As for the gin, I got my hands on the brand spanking new spiced gin from Cuckoo. A true grain to glass gin made in Brindle in Lancashire, this is their seasonal version, a little winter warmer.
I really hope you enjoy this one as much as we did. I’ve got a second jar stashed away ready for December!
Traditional Mincemeat recipe with Cuckoo Spiced Gin
- 225 g Cooking apples peeled cored and finely diced
- 200 g Currants
- 225 g Suet
- 200 g Raisins
- 110 g Sultanas
- 225 g Demerara sugar
- 50 g Flaked almonds chopped
- 50 g Candied peel lemon, orange and citron finely diced
- 1 Lemon juice and grated rind
- 100 ml Cuckoo Spiced Gin
- 1/4 Nutmeg grated
- 1 tsp Mixed spice
- Pinch of salt
Put all ingredients into a bowl and mix well.
Prepare jars (sterlise using whatever method you prefer)
Fill the jars, seal and leave in a cool dark place for three weeks (minimum).
When mature, simply add to pastry for really tasty mince pies!