Mince Pie FillingCourse: Cakes, Bakes and PastriesCuisine: BritishDifficulty: Medium
4375g Steralised Jam Jars
Mince Pies filling is a rich mixture of dried fruits, spices, apple, lemon or orange zest and juice, and suet or butter, plus your own preference of brandy, rum or grand marnier. It can be used to fill Mince Pies, larger mince tarts or mincemeat bakewell tart
175 g currants
175 g raisins
175 g sultanas
175 g dried cranberries
120 g mixed peel
1 bramley apple peeled, cored and finely chopped
125 g butter cut into cubes
50 g chopped almonds
225 g dark brown sugar
½ tsp ground cinnamon
1 tsp mixed spice see notes for outside UK.
finely grated rind and juice of 1 orange
200 ml brandy rum or sherry
- Place all the fruit, sugar, butter and spices into a large saucepan and place over a medium heat
- Bring the mixture up to a gentle simmer, allowing the butter to melt, then allow the mixture to simmer very gently for about 10 minutes, stirring occasionally.
- Remove from the heat and allow the mixture to cool completely.
- Once completely cold pour in the brandy and thoroughly combine
- Spoon the mincemeat into sterilised jars, packed as full as possible, seal the lids tightly and store in a cool place for at least 2 weeks before use.
- ** For countries that don’t have mixed spice, you will need equal quantities of: ground cloves, ground ginger, ground nutmeg, ground cinnamon, ground allspice, mixed thoroughly together to produce Mixed Spice.
- ** The longer the mincemeat mixture is left to mature, the more intense flavour
- ** Each Jar should produce approximately 12 deep filled Mince Pies