Only two months until Christmas everyone!
Soph started our Xmas today by soaking lots of dried fruit in booze, I then collected up the leftover packets and went to work on the mincemeat.
We’ve got a new slow cooker, so of course I’ll be using it for everything! The new one is bigger, and has a timer that switches from high or low to warm. The plan is to set it cooking in the morning before work, have it cook for 8 hours, then let it warm until we get home.
One benefit of slow cooking this: no need to do things in stages on the hob. Just bung it all in the slow cooker, mix it up, set for 8 hours, and leave it overnight!
So here’s what went in it:
- 150g light suet
- 200g suet
- 400g (aka 2) cooking apples, cored, peeled and diced
- 140g candied peel
- 200g raisins
- 200g currants
- 200g sultanas
- 200g cranberries
- 80g chopped apricots
- 100g chopped crystallised ginger
- 250g chopped walnuts and dates mixed
- 150ml ruby port
- 60ml Calvados
- 2tbsp honey
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp gournd cloves
- 100g soft light brown sugar
- 1 orange, zest and juice
- 1 lemon, zest and juice
The only reason for 150g of light suet in there is that we had some lying around. We’ve discovered it contains palm oil, which we’re avoiding for ethical reasons, so from now on it’s full-fat suet (not that the light stuff saved many calories anyway).
Anyway as I said… throw it all in the slow cooker, big mix with a big wooden spoon.
Then on for 8 hours on low, then warm until we wake up and deal with it.
Now it’s time to put it in jars. These need sterilising first, and as we don’t have a dishwasher that means washing in soapy water followed by 5 minutes in a 160c fan oven.
Tomorrow I’m planning Tex-Mex chicken in the slow cooker, so I’ll keep an eye out for hot spots.