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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Almond whisky mincemeat
There seems to be a good deal of talk about homemade mincemeat this year, so here is your chance.

Ingredients
Makes about 1kg
125g blanched almonds, finely chopped
125g no-soak dried apricots, finely chopped
50g dried figs, finely chopped
50g stoned dried dates, finely chopped
350g cooking apples,
225g sultanas
150g seedless raisins
175g shredded suet,
¼ teasp ground
cinnamon
Generous pinch fresh grated nutmeg
½ teasp ground allspice
125g dark muscovado sugar
300ml whisky
Grated rind and juice of 2 oranges
Grated rind and juice of 1 small lemon.

Method
Peel, core and finely chop apples. Place in non-metallic bowl with dried fruit, suet, sugar and half the whisky. Stir in grated rind and strained juice of oranges and lemon. Leave overnight.
Pre-heat the oven to 120C / 225F / gas ¼. Cover the bowl loosely with foil and place it in the oven for 3 hours. This will infuse the flavours and melt the suet.
Leave to cool stirring occasionally to stop the fat laying on the top.
When the mincemeat is quite cold, stir well again, adding the rest of the whisky and then pack tightly in sterilised jars.
Store in a cool, dry place until Christmas.

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