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:

• Christmas mince pies
• Apple and mincemeat puffs

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.