Merry Mince Pie Filling

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It is my favourite time of year again folks: my birthday!! Just kidding. It is my birthday coming up but it is also CHRISTMAS. I just love winter and everything Christmas, it is my kind of thing. Cozy evenings spent by a fire with the most warming foods. Something that it is a bit of a Christmas tradition for me is making homemade mince pies. They are so much yummier than the store-bought ones and way less sickly sweet in my opinion. It is best to make the filling a good few weeks before you want to start making them so that all the flavours have time to mature and mingle and become even more delicious. I will share the recipe for the full mince pies closer to Christmas but I wanted to share this one with you today so you can all get cooking this weekend in time for Christmas! I make my mince pie filling with butter instead of suet, because suet just grosses me out to be perfectly honest! You can also sub coconut oil but it will alter the flavour slightly.

You will also want some sterilised jars to jar your filling in. To sterilise them, place clean jars on a baking sheet and heat in the oven for 10 minutes at 180f, then fill and close the lids tightly. Make sure you store the filling in a cool dark place.

Merry Mince Pie Filling

Time: 15 minutes

Serves: Makes 8 x 250ml jars

Ingredients:

200ml Brandy (can sub 200ml of apple juice)

150g butter

200g brown sugar

100g chopped or slivered almonds

2 apples, cored and finely chopped

1 lemon, juice and zest

2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

200g dried cranberries

1kg mixed dried fruit or:

350g raisins

200g sultanas

200g currants

150g mixed peel

Method:

  1. Add all of the ingredients except the brandy to a large saucepan over medium heat. Simmer for 10-15 minutes, stirring regularly to allow all those lovely flavours to mingle. I promise your house will smell amazing!

  2. Remove from the heat and pour over the brandy. Mix well and allow to stand and cool for 20 minutes, stirring every so often to allow the fruit to soak up the brandy.

  3. Divide between the sterilised jars (see text above), seal and store in a cool, dark place for at least 2-3 weeks before making your mince pies. Will store for 6 months.

Emma HantonBakingComment