It’s just occurred to me that I haven’t put on a Christmas recipe and it is only just over two weeks until the special day. This month has flown by at a scarily quick pace.
Luckily two weeks is just enough time to make this delicious orange flavoured mincemeat. Last year I gave you Mrs Beeton’s recipe, but this one comes from the wonderful Jane Grigson. It is very moist and because of the brandy, orange juice and orange liqueur. It is also vegetarian if you want it to be; the suet can be the vegetable-based sort, or you can leave it out altogether. Give it a go.
It is extremely easy to make: there is no cooking required so all you need to be able to do is chop, grate, mix and weigh. When you pot the mincemeat, it is very important you sterilise your jars. To do this first wash them in soapy water, then rinse and allow them to dry. Place the jars on a tray, with their lids sat beside them, facing upwards and pop them in the oven for 30 minutes at around 130⁰C. Let them cool a little before potting. If this seems a lot to make in one go, you can easily reduce the amounts as you see fit.
If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.
Click here for the recipe I use for making mince pies.
250 g (8 oz) chopped candied peel
1 kg (2 lb) peeled, cored and grated apples
500 g (1 lb) suet (fresh or packed is fine, but fresh is best)
500 g (1 lb) currants
500 g (1 lb) raisins
500 g (1 lb) sultanas
500 g (1 lb) soft dark brown sugar
1 freshly grated nutmeg
125 g (4 oz) slivered almonds
Juice and zest of 2 oranges
4 tbs brandy
6-8 tbs orange liqueur
Mix all the ingredients together in a huge mixing bowl, then pot into sterilised jars. Store somewhere dark and cool, but not the fridge! Leave the mincemeat to mature for at least together before using it.
7 responses to “Jane Grigson’s Orange Mincemeat”
Please let us know how long to let the mincemeat mature before using it. Thanks!
Around 2 weeks… but I’ve used it the day after and it’s been fine. Thanks!
Pingback: Suet – A Beginners’ Guide | British Food: A History
I adapted this to be vegan friendly by roasting hazelnuts to use in lieu of suet and it has just gotten better and better as time passes and is delicious in her broad town mince pie, which I freeze so can eat throughout the year!
LikeLiked by 1 person
It does get better. I don’t understand all the faff surrounding cooking your mincemeat. Just mix it all up and it never goes off.
Good call on the hazelnuts…you can buy sustainably sourced palm oil based vegan diet these days from SUMA, by the way…it’s how I veganise my mincemeat…
can this walnut and orange mincemeat be frozen
LikeLiked by 1 person
I’m sure it’ll freeze fine, but there’s no need to really as I’ve made this mincemeat many times and it’s kept well for 2 years (It’s never lasted longer than that!)