December 12, 2014

Christmas Calendar 2014 Day 12 - Mincemeat a la Lavender & Lovage

Mincemeat has become an important ingredient for me in connection with Christmas. And for the very first time I have decided to make my very own mincemeat using this recipe on mincemeat a la Lavender & Lovage instead of buying it. Buying it is also something of challenge, as I live in Denmark, and mincemeat is sold in UK.

Let me list some recipe, where mincemeat plays an important role:

Mincemeat a la Lavender & Lovage:
  • 450 g apple juice
  • 450 g soft dark brown sugar
  • 450 g cooking apples - cored & chopped – no need to peel
  • 1 teaspoon ground mixed spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 475 g mixed dried fruits (sultanas, currants and raisins)
  • 110 g chopped sucat
  • 110 g almonds - medium chopped
  • 1 organic orange - juice and zest
  • 1 oraganic lemon - juice and zest
  • 150 ml brandy or Cognac
  1. Put the cider and sugar into a large saucepan & heat gently until the sugar has completely dissolved.
  2. Stir in the rest of the ingredients, except the brandy/cognac and slowly bring to the boil – stirring all the time.
  3. Lower the heat and cover the saucepan with a lid and gently let is simmer for 30 to 45 minutes.
  4. Meanwhile prepare the storage glasses with boiling water.
  5. Pour in the brandy/cognac and stir it very well.
  6. Fill the mincemeat into the storage glasses.
  7. Store the mincemeat in cold and dry place.

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