The Scented Home, Flowers and Boozy Mincemeat for Let’s Make Christmas

Boozy fat-free mincemeat The Scented Home, 

Flowers 

and 

Boozy Mincemeat for

 
Let’s Make Christmas

 Sun dappled skies enticed me to venture outside sans jumper mid-morning, and as soon as the cold air stole my breath and hung like a cloud in front of me, I knew the time had come, not only to start my festive preparations, but to liberate some knitwear…….however, first there were flowers to be cut, rich colours of magenta, fluffy yellow pompoms and cheery hues of tangerine orange with bright button centres, my late wild meadow flowers were coming in to bring a happy glow to my kitchen table.

The wood smoke that hung in the air and the rustle of the first fallen leaves was a sign that my festive baking was imminent…..well, not so much baking at this stage, but the time was right for my Christmas mincemeat ~ if made today, there would be at least 8 weeks of slow maturing and mingling of flavours before the glistening preserve would grace my table, encased in crumbly shortcrust cases and left on a plate with a glass of sherry for the jolly red gentleman who enters our home via the chimney……

This is a boozy fat-free mincemeat, a loose and carefree mincemeat that is not tightly packed together as some commercial mincemeats are, but is juicy and plump with cider and brandy soaked fruits and citrus peel…….a jolly festive fool with jingling brandy bells and orchard cider apples in every bite…..the essence of the festive season itself, generous and happy. As the mincemeat is gently cooked before cooling and storing, its smell permeates the kitchen and its spicy scent steals through the rest of the house ~ a quick sniff downwind in the salon and I feel quite giddy. 

The flowers in the old jug that are set on the kitchen table aid me in my happy pursuit of weighing, and chopping, then stirring and stirring……….it’s too early for carols, so I put Vaughan Williams on and soar with the lark……music and cooking is essential for that happy taste and flavour on the tongue later. 

This is an old recipe, a recipe that passes from mother to daughter in a family……a treasured recipe that is made every year, and as one generation steps out of the ring, another steps in and so the cyclical circle continues…..my recipe here has been tweaked, it is an adaptation of the original, but that is allowed, as suspect the recipe that was given to me was very different from the original ~ each generation makes their mark, tweaks and tampers, but it is still the same recipe……..

Make a few jars of this now and they will make perfect gifts for Christmas, that is why I am entering this recipe into Vanessa’s  
Let’s Make Christmas

event:

and Liz’s
Thrifty Christmas 

event too…….

…..a few jars to give as gifts and some for us, for our mince pies and other Christmas baking……it’s all in the giving.

I hope you try a batch of this,it really is a jolly good mincemeat!

See you later,

Karen

Traditional Boozy Mincemeat with Apples

Serves Approx 6 - 8 x 110ml jars
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Dietary Vegetarian
Meal type Condiment, Dessert
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Christmas, Formal Party
Region British
By author Karen S Burns-Booth
An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is fat free ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make

Ingredients

  • 450ml cider
  • 450g soft dark brown sugar
  • 450g cooking apples, cored & chopped – no need to peel
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 pinch ground cloves
  • 475g mixed dried fruits (sultanas, currants and raisins)
  • 110g chopped candied peel
  • 110g flaked almonds
  • 1 orange, juice and zest of
  • 1 lemon, juice and zest of
  • 150mls brandy or Cognac

Note

An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is fat free ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make

Directions

Step 1 Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
Step 2 Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring ALL the time.
Step 3 Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
Step 4 Remove from the heat and leave it to become completely cold.
Step 5 Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
Step 6 Cover with TIGHT fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening.

An adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family. This one however is fat free ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make. I am posting this now, so it can be made and allowed to mature ready for Christmas baking. Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a scone or biscuit cutter from the neck ~ et voila, a thoughtful home-made gift. N.B. It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe that I will be posting soon, which does not need much if any alcohol.

Comments

  1. A Trifle Rushed says

    Karen, this is superb. I love the fact that it is fat free. I was planning to make a second batch of my favourite Delia recipe, but instead I'm going to make yours. Thank you.
    I agree completey about music, I have various playlists on my iPod for cooking, and one with lots of fast music to speed up the ironing!

  2. Marie says

    Great looking mincemeat recipe. I love to listen to music when I am cooking or painting. I have my favourites depending on the mood I am in. I could not cope without music! xxoo

  3. Kate@whatkatebaked says

    What a beautiful post Karen- such lovely, lovely descriptions and stunning photography. And as for the recipe- ohhh, I'm tingling with excitement at the thought of Christmas and comforting festive bakes such as this mincemeat!

  4. Annie says

    This sounds perfect. And has been added to my list of L&L treats to make along with the orange liqueur. I think I'm going to have a busy weekend in the kitchen!

  5. Karen S Booth says

    Thanks Jude ~ we find this less cloying than mincemeat with suet or butter, and the flavours are more distinct too ~ it is a loose form mincemeat as the photos show, but the fruit is wonderfully plump and full of boozy flavours!

  6. Karen S Booth says

    Thanks Kate ~ I still get so excited about Christmas, I am such a kid at heart…..and I LOVE preparing for the season too.

  7. elizadocookmore says

    Perfect timing! I was going to make mincemeat using my family recipe this weekend, but I have lots of apples to use up so I think I'll combine the two. Thanks for the inspiration

  8. Laura@howtocookgoodfood says

    Karen,
    Your mincemeat sounds perfect. I shall be giving it a try this year. Fat free is a bit of a bonus too. I shall make up for it with extra buttery pastry instead!

  9. carolinajewel says

    Boozy and Fat-free – what's not to like about that!? Love your flowers – my gardenia is still putting out a few fragrant blooms, but the nip in the air today tells me I won't have them long!

  10. Karen S Booth says

    Hi Jewel, yes, the nip in the air here today was WAAY too cold, and I just picked my flowers in time!

  11. Janice says

    I like the boozy and fatlessness of your mincemeat. We don't really eat enough mincepies to make this worthwhile, but I am tempted…

  12. Brownieville Girl says

    I'm not a big fan of dried fruit, but I know a man who would adore this mincemeat.

    I'm looking forward to trying your recipe Karen, thanks for shareing.

  13. Baking Addict says

    Boozy and fat free sounds perfect for Christmas. Love the flowers and photography. Very, very nice indeed :)

  14. Neesie Natters says

    Beautifully written and photographed as usual Karen…I've never tried making my own mincemeat but your recipe looks so luscious and delicious that I'm going to give it a go.
    You've also made my stomach do a loop da loop….Christmas is coming :D yah! xx00

  15. Neesie Natters says

    Beautifully written and photographed as usual Karen…I've never tried making my own mincemeat but your recipe looks so luscious and delicious that I'm going to give it a go.
    You've also made my stomach do a loop da loop….Christmas is coming :D yah! xx00

  16. Karen S Booth says

    Janice, thanks ~ you can make just one jar, cut back on the quantities!

    Brownieville Girl ~ LOL! Then it may be a recipe to make then!

    Baking Addict ~ many thanks!

    Thanks Neesie Natters ~ I LOVE Christmas and become all childlike!

  17. Heather says

    This looks so delectable! I cant wait to see how the holidays unfold around here. I have a feeling you'll have me so inspired!

  18. says

    Love to make this, but not sure if i’ll be able to find candied peel. Do you have any suggestion to substitute this or a hint how I can make this myself?

    xx Hazel

  19. Roisin says

    HELP!!

    I’m almost finished making this…..but just added the brandy while the mix was warm rather than leaving it to go cold, per your instructions. Have I ruined the whole thing now ??? The smell is TOTALLY divine by the way ;-)

    Worried :-(
    Roisin

    • says

      NOT at all, it will be just sublime and not ruined at all! Do let me know when you use it over Christmas Roisin and what you think! So pleased you tried the recipe out, it is a truly delicious mincemeat! Karen

      • Roisin says

        Thanks so much Karen! I’ve just had it tonite (ahem…to quality check it!!) stirred through some ice-cream and it was heavenly;-)

  20. says

    I have just finished making this and it’s absolutely delicious, I of course had to lick the spoon, and no suet or fat is great as we cannot get suet in France as you must know Many Thanks

  21. Julia Jacobs says

    Hi Karen,
    I made this mincemeat last night – it tastes delicious! Thank you!
    It is quite runny; is that right? I am used to the rather glutinous shop bought stuff.
    Looking forward to putting on my Christmas playlist and making mince pies today!!

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