13 January, 2015

Fruit mince

A recipe I got from a very good friend of mine. I didn’t believe it was this easy to make fruit mince at home. I always thought, it is not worth the trouble when you can buy the mince in stores. But I went around tasting mince pies during the month of December and finally came to conclusion that homemade mincemeat can’t be beaten.

It is a matter of soaking dried fruits in sugar and alcohol but for some reason, homemade fruit mince tasted fresh and delicious. There are recipes which cooks the fruits in sugar syrup, but this one is so easy. That is why I wanted to give it a try.

fruit mince

I bought all different dried fruits separately and the best quality I could find locally. Rinsed the fruits in boiling water to remove any dust and residue. It is important to drain out all the moisture from the fruits. Use two tea towels to soak all the water away. Pulsing the fruits and nuts in a food processor helps to release all the juices. Also it chops up all the fruits and apples in to even pieces.

This matures with time. It is better to make the mince at least a few days prior to making the mince pies. I read in a few places, that you can keep this for months. I have one bottle in the pantry and I’m going to see how long and how well it is going to last.

Fruit mince
Delicious fruit mince
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  1. 200g sultanas
  2. 200g currents
  3. 150g raisins
  4. 100g dried apricots
  5. 200g granny smith apples (roughly 2 apples cored and peeled)
  6. 40g flaked almonds
  7. 40g mixed peel (optional)
  8. 200g brown sugar
  9. 2 tsp. of all spice
  10. 1 lemon
  11. 50g butter
  12. 2 tbsp. of rum (or brandy)
  1. Rinse the raisins, sultans and currants with boiling water. Drain in a colander and tip the lot on to a clean tea towel and press using another, to take off as much moisture as you can.
  2. Chop the apples and apricots and add mix with the washed fruit.
  3. Using a blender or a food processor roughly chop the mix in batches and add to a glass bowl.
  4. Throw in the almond flakes, followed by the mixed peel.
  5. Add the zest of the lemon and the juice as well.
  6. Mix in the sugar and stir well until everything is combined.
  7. Cover with a tea towel and set aside overnight.
  8. On the following day, melt the butter and let cool and add to the mixture along with the rum.
  9. Mix really well using a wooden spoon.
  10. Store in sterile glass jars if not using immediately.
  11. Seal the lids with parchment paper and they can sit in a cool dry place or refrigerated if it is warm.
  1. Makes enough mince for 60 small pies.
Voddy's Kitchen http://voddyskitchen.com.au/

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