So much better than the jars of mincemeat, not only do you know exactly what is in it but you can tailor it to your tastes too! For this one I do recommend using the Partie de Moi Artisan Winter Spice but again it's a matter of taste so absolutely feel free to adapt and use the Artisan Pumpkin Spice.
This recipe yields quite a lot so feel free to half the quantities or why not give some mixture as gifts or bake mince pies / slices / tear and share Christmas trees and give to friends and family?
Recipe adapted from www.bbcgoodfood.com
450g grated Bramley apples
200g mixed candied peel
1 orange; zest and juice
1 lemon; zest and juice
450g dark muscovado sugar
1 tbsp Partie de Moi Artisan Winter Spice
200mls alcohol of choice, I used port but you could also use brandy, armagnac or whiskey
200g beef or vegetable suet, I used vegetable
Put everything EXCEPT the suet in a large mixing bowl and using your clean hands mix well.
Leave for at least 2 hours or overnight.
Add the suet, mix again and either put into sterilised jars or if you know you will be using it soon, keep in the fridge in airtight Tupperware. Mine will all be used up before New Year.
Add more Artisan Winter Spice if you feel you would like to as well as additional alcohol for a top up.
Using shop bought shortcrust and puff pastry it is so easy make this delicious sweet treats!