Winter - Mincemeat
What to find:
Juice of 2-3 oranges (125ml)
100g dried apricots
600g mixed dried fruit
100g dried cranberries
350g light Muscovado sugar
200g shredded suet
Two eating apples
One teaspoon cinnamon
One teaspoon nutmeg
What to do:
1. Wash the lemon, lime and one of the oranges. Grate the rind from the citrus fruits, but be careful not to grate the pith (white) of the fruits. Put the rinds into a bowl.
2. Cut all of the citrus fruits in half. Twist the lemon and lime halves around a citrus squeezer to get the juice out. Squeeze 125ml of juice from the oranges. Put all of the juice into a measuring jug.
3. Weigh out the apricots and cherries and put them onto a chopping board. Use a cutlery knife to chop the apricots and cherries into small pieces. Put the chopped fruit into a large mixing bowl.
4. Weigh out the dried fruit, cranberries, sugar and suet and add them to the bowl.
5. Wash the apples and remove the core, use a cutlery knife to chop the apple into small pieces.
6. Add the chopped apple, citrus rinds and fruit juices to the mixing bowl and measure the spices into the bowl.
7. Place a damp cloth under the mixing bowl (to stop it from moving) and gently stir the ingredients together. Little stirs, keep everything in the bowl.
8. Use a dessertspoon to carefully pot your mincemeat into clean jam jars. Cover the jars with a lid and store in a refrigerator until use.
Use equal amounts of dried fruits e.g. 200g raisins, 200g sultanas, 200g currants
Step one: Younger children can wrap a clean cloth around the fruit to prevent injury, when using the grater.
Step two: Always cover wounds before cooking; this is especially important as lemon juice is stingy.
Use a whole nutmeg and use a grater to grate a teaspoon of nutmeg. Find out what mace is.
Ring the dried fruit changes with finely chopped tropical dried fruits or use coloured cherries.
Make ‘designer covers’ for the pots of mincemeat and give them away as Christmas presents.
ALWAYS HAVE A GROWN-UP IN THE KITCHEN WHEN YOU COOK