When I was teaching full time October half term was the time I made my Christmas mincemeat,puddings and cakes.
I’m now ‘retired’ and can make them whenever I like but old habits die hard and I start making festive preparations from mid October through November.  I will try and post as many of my festive bakes as I prepare them for my family. 

​This mincemeat is an adaption of one I learned from my husband’s grandmother. She used very little alcohol which is why you may easily replace alcohol with orange juice. 

These ingredients make about 2-3 jars of mincemeat sufficient for 12 mince pies.
If you wish you may double or triple the recipe and package it up as Festive gifts.

• 2 medium sized Bramley apple, around 300g with peel
• 150g light brown sugar
• 150ml barley wine ( if you cannot get this try using cider, if you do not wish to add alcohol use 150ml freshly squeezed orange juice)
• Zest and juice of one small unwaxed orange
• Zest and juice of one small unwaxed lemon
• 30g unsalted butter
• 100g raisins
• 25g pre soaked prunes,chopped
• 50g dried cherries,chopped
• 50g dried cranberries,chopped
• 150g sultanas
• 1 teaspoon mixed spice
• 1/2 teaspoon cinnamon
• 1/2 grated nutmeg
• 3 tablespoons brandy
• 3 tablespoons orange liqueur
• If you do not wish to use alcohol then you may wish to stir in 6 extra tablespoons of freshly squeezed orange juice at the beginning.

Method

1. Peel and then grate the apples and place in a pan with the brown sugar,barley wine ( or cider ).
2. If you are not using alcohol in this recipe replace the quantity of wine,brandy and orange liqueur with freshly squeezed oranges. Stir well and place on a medium heat. Gradually bring to the boil stirring frequently until the apples are soft.
3. Add the butter, dried fruits,spices and zest to the pan and simmer until thickened ( about 30 minutes ) stirring frequently.
4. Remove from the heat and allow to cool completely. Once cool stir in the brandy and orange liqueur.
5. You may jar the mincemeat at this time,or put it in a container and keep it in the fridge. It can be used straight away or will mature if you wish to keep it.