Damson and Cobnut Mincemeat RecipeOrigin: Britain Period: Traditional |
Ingredients
450ml medium cider 
Damson and Cobnut Mincemeat Preparation:Method:Add the cider and sugar to a large pan and heat gently until the sugar has dissolved completely. Stir-in the remaining ingredients (except the brandy) and slowly bring to a boil, stirring all the while. Lowet the heat to a gentle simmer, partially cover the pot and simmer very gently for 30 minutes. Remove from the heat and set aside until completely cold.
Stir-in the brandy and mix thoroughly then spoon into sterilized jars (ensuring there are no air bubbles). Cover the top of the mincemeat with wax discs and fit the lids tightly. Allow to mature for at least 2 weeks before using. Find more Christmas Recipes Here |
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