Gluten Free Mincemeat

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 I should have posted this about two weeks ago but Christmas has just snuck up on me this year and I have absolutely nothing done, no mincemeat, no pudding and no cake. This means that the next few weeks are going to be busy but at least my kitchen will smell amazing. 

Making your own mincemeat gives you so much control over what goes in to your pies. If you don’t like currants ( fruit of the devil in my eyes) than you don’t need to add currents, you can substitute another dried fruit instead, if you hate candied peel again you can use something else, in the past I have used dried papaya, pineapple and mango instead of mixed peel and the results were delicious. I use flaked almonds in my mincemeat, my Mum thinks these resemble nail clippings so she uses chopped almonds. As long as the quantities work you can feel free to experiment.
What makes this Gluten Free is that I use lard rather than suet as suet is often dusted with flour to stop it sticking, if you want a vegetarian version of this you could use butter. Prep your jars by washing thoroughly and leaving to dry in a low temperature oven, Gas 1 or the equivalent. Store the mincemeat in a cool dry place.

Ingredients
400 grams of raisins
400 grams of sultanas
115 grams of dried cranberries
115 grams of dried cherries
350 grams of soft dark brown sugar
4 teaspoons of mixed spice
½ teaspoon of ground cinnamon
½ nutmeg grated
50 grams of slivered almonds
450 grams cooking apples, peeled, cored and grated.
225 grams of lard, grated
Zest and juice of 2 lemon
Zest and juice of 2 oranges
6 tablespoons of brandy

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1. Place the dried fruit, sugar, spices and almonds in a bowl and stir with a fork to combine.

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2. Add the grated apple, grated lard, the zest and juice of the lemons and orange and stir through the fruit until thoroughly mixed.
3. Cover the bowl and leave to sit in a cool, dry place for 12 hours or overnight.
4. Heat your oven to Gas ½, 120c / 225, and place the mincemeat in an oven proof dish. Cover loosely with foil and place in the oven for 3 hours. This process melts the lard which will then coat the fruit preventing fermentation taking place.

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5. Remove the mincemeat from the oven and leave to cool completely, stirring now and then to stop the lard from setting in pools, you want to make sure the lard is evenly distributed and fully coats the fruit.
6. When the fruit is cool stir in the brandy and spoon in to your prepared jars. Cover with wax discs and seal tightly.

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Store the jars in a cool dry place until you are ready to use it. Try to give the mincemeat at least a few weeks to mellow and for the flavour to develop before using.

Gluten Free Homemade Mincemeat

 

 

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Now that another Halloween is behind us it is time to start focussing on Christmas! The Christmas lights have started to go up, the window decorations are in and it is time to get going on puddings, chutneys, pickles, mincemeat and Christmas Cake. This recipe for gluten free mincemeat is a repost from last year, I have a few new Christmas recipes to post but this recipe is tried and tested and I love it.

So we are trundling along with festive recipes starting with Gluten Free Pudding last week, soon I will post a recipe for my favourite mince pies but first I want to try and tempt you to make your own mincemeat, I have seen jars of GF mincemeat in a health food shops but I have to say there is nothing like homemade mincemeat, once you try it you may find that you never go back to the shop bought variety.

Making your own mincemeat gives you so much control over what goes in to your pies. If you don’t like currants ( fruit of the devil in my eyes) than you don’t need to add currents, you can substitute another dried fruit instead, if you hate candied peel again you can use something else, in the past I have used dried papaya, pineapple and mango instead of mixed peel and the results were delicious. I use flaked almonds in my mincemeat, my Mum thinks these resemble nail clippings so she uses chopped almonds. As long as the quantities work you can feel free to experiment.
What makes this Gluten Free is that I use lard rather than suet as suet is often dusted with flour to stop it sticking, if you want a vegetarian version of this you could use butter. Prep your jars by washing thoroughly and leaving to dry in a low temperature oven, Gas 1 or the equivalent. Store the mincemeat in a cool dry place.

Ingredients
400 grams of raisins
400 grams of sultanas
115 grams of dried cranberries
115 grams of dried cherries
350 grams of soft dark brown sugar
4 teaspoons of mixed spice
½ teaspoon of ground cinnamon
½ nutmeg grated
50 grams of slivered almonds
450 grams cooking apples, peeled, cored and grated.
225 grams of lard, grated
Zest and juice of 2 lemon
Zest and juice of 2 oranges
6 tablespoons of brandy

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1. Place the dried fruit, sugar, spices and almonds in a bowl and stir with a fork to combine.

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2. Add the grated apple, grated lard, the zest and juice of the lemons and orange and stir through the fruit until thoroughly mixed.
3. Cover the bowl and leave to sit in a cool, dry place for 12 hours or overnight.
4. Heat your oven to Gas ½, 120c / 225, and place the mincemeat in an oven proof dish. Cover loosely with foil and place in the oven for 3 hours. This process melts the lard which will then coat the fruit preventing fermentation taking place.

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5. Remove the mincemeat from the oven and leave to cool completely, stirring now and then to stop the lard from setting in pools, you want to make sure the lard is evenly distributed and fully coats the fruit.
6. When the fruit is cool stir in the brandy and spoon in to your prepared jars. Cover with wax discs and seal tightly.

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Store the jars in a cool dry place until you are ready to use it. Try to give the mincemeat at least a few weeks to mellow and for the flavour to develop before using.