|Apple whisky citrus mincemeat ready for potting
|At the beginning...Reinettes blanches
550g/1¼lb cooking apples, peeled, cored and chopped
15g/½oz unsalted butter
4 tablespoons water
85g/3oz almonds, blanched and chopped
85g/3oz hazelnuts, blanched and chopped
115g/4oz cut mixed peel (aiguilles de citron /d'orange, chopped)
115/4oz dried apricots, chopped
225g/8oz raisins (I used jumbo golden raisins, which are gorgeous)
225g/8oz dark muscovado sugar
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
A pinch of nutmeg
150ml/5 fl oz whisky
Put the apples in a pan with the water and butter. Cook gently with the lid on for 20 minutes then stir to make sure there are no lumps. If the resulting purée is runny (i.e. you've used Bramleys), turn up the heat and cook, stirring all the time, until the mixture is quite stiff and all free liquid is gone. Allow to cool completely.
Mix all the other ingredients together in a large non-metallic bowl then stir in the apples. Mix until thoroughly blended and leave, covered of course, overnight. At this stage, a gadget! The lid of this plastic bowl projects over the lip, sealing it completely. Thanks again LIDL!
|Not that terrifying, surely?
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