It´s mincemeat time again, I love this so much I have to reblog it for you!


I was given the link to a blog last year for a suet free mincemeat recipe, and it was so truly scrumptious, even though I skimped a little on a couple of ingredients, namely using ordinary brandy and cider, instead of the suggested West Country cider (although a still cider would be preferable if you can get one) and Somerset Cider Brandy, which although sounding incredible are beyond my remit. As you cook this until you get an oozy amalgamation you will find you can use it as soon as it’s cold, and it keeps in sterilised jars for at least a year.  This mincemeat, combined with the sweet shortcrust pastry recipe from an edition of Delicious Magazine, will revolutionise your mince pies, and  even naysayers will find themselves sneaking back for another.  I am headed towards my sixth dozen so far this Christmas, using a mixture of traditional  and…

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