Post by kickingfrog on Oct 28, 2011 13:16:38 GMT
Re: Christmas
Posted by Fluff on 28/10/2011
One of my favourite recipes is for mincemeat - it is based on a recipe from BBC Good Food from 2007. I have adapted it for my own taste though as I don't like some of the ingredients they use.
Ingredients:
1 large grated Bramley apple
150g raisins
150g sultanas
150g suet (I make my own - freeze a block of white vegetable fat, then grate it. Then I coat in lightly in GF flour)
125g soft brown sugar
half teaspoon of grated nutmeg
pinch of mixed spice
grated zest and juice of 1 lemon
50ml of good sherry (though I usually just tip the bottle and keep pouring!)
1 bay leaf
Mix the fruit with the suet and sugar.
When combined add the lemon zest, the juice and the alcohol.
Pack tightly into a sterile airtight jar and put the bay leaf on the top.
I find this makes enough to pack into a huge Kilner jar which I sterilise by putting in the dishwasher and running it on the hottest longest wash.
I make the mincemeat at the end of October and keep the jar sealed until I make my own GF mince pies at Christmas.
I tend to keep the jar on its side whilst it is 'resting' and move it round so the alcohol can mix nicely with the sugar to keep the contents moist.
The link to the original recipe is here:
www.bbcgoodfood.com/recipes/4829/sandham-family-mincemeat
Posted by Fluff on 28/10/2011
One of my favourite recipes is for mincemeat - it is based on a recipe from BBC Good Food from 2007. I have adapted it for my own taste though as I don't like some of the ingredients they use.
Ingredients:
1 large grated Bramley apple
150g raisins
150g sultanas
150g suet (I make my own - freeze a block of white vegetable fat, then grate it. Then I coat in lightly in GF flour)
125g soft brown sugar
half teaspoon of grated nutmeg
pinch of mixed spice
grated zest and juice of 1 lemon
50ml of good sherry (though I usually just tip the bottle and keep pouring!)
1 bay leaf
Mix the fruit with the suet and sugar.
When combined add the lemon zest, the juice and the alcohol.
Pack tightly into a sterile airtight jar and put the bay leaf on the top.
I find this makes enough to pack into a huge Kilner jar which I sterilise by putting in the dishwasher and running it on the hottest longest wash.
I make the mincemeat at the end of October and keep the jar sealed until I make my own GF mince pies at Christmas.
I tend to keep the jar on its side whilst it is 'resting' and move it round so the alcohol can mix nicely with the sugar to keep the contents moist.
The link to the original recipe is here:
www.bbcgoodfood.com/recipes/4829/sandham-family-mincemeat