My first Christmas prep of the year can be crossed off my list. Blackberry Mincemeat.. which uses blackberries from the garden.. and is now all jarred up ready for delicious Mince Pies in December
I used this recipe from my vast 1940s collection and is from "Woman" magazine. I made it for the first time last year and was a huge success. It is beautifully rich and flavourful and tastes like a cross between traditional mincemeat and apple pie filing. It made three jars...just enough for my pies
1 lb blackberries (or mixed berries). Use fresh, frozen or bottled.
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lb (200 g) of dried mixed fruit
2 – 3 rounded dessertspoons of soft brown sugar (or granulated)
8-10 drops almond essence
2 rounded teaspoons of mixed spice
Honey or golden syrup
4 cooking apples
4 oz (100 g) butter, margarine or shredded suet
4 oz (100 g) of chopped mixed nuts
1/2 lb (200 g) of dried mixed fruit
2 – 3 rounded dessertspoons of soft brown sugar (or granulated)
8-10 drops almond essence
2 rounded teaspoons of mixed spice
Honey or golden syrup
- Chop up apples and place in saucepan with a spoonful of water and soft brown sugar
- Simmer until apple is soft and getting pulpy.
- Add berries, spice and almond essence
- Simmer on low for another 15 minutes stirring now and again.
- Switch off heat.
- Add your margarine/butter/suet and stir in until melted
- Add chopped nuts and dried fruit plus an optional dram of whisky or brandy.
- Stir
- Spoon into clean, sterilized jam jars
- Once filled drizzle the top with a little warm honey or golden syrup to seal before adding lid.
- Water bath process for 15 minutes.. or
- Store in the fridge or somewhere cool until needed when you make your mince pies at Christmas
