When it comes to traditional baking, as in old school recipes that have been handed down from grandmother, to mother, to daughter, I turn to my dear dear best friend, A Bookworm Baker. She recently posted a selection of Christmas recipes, this one for mincemeat and a Christmas pudding recipe. I’ll be adapting both of these this winter to make them gluten free. For the mincemeat this just required finding gluten free suet, as vegetable and standard suet have wheat flour in it. When it comes to using this mincemeat to make mince pies, I’ll be making some gluten free almond pastry. It is prudent to make your mincemeat now, well actually over a month ago but I’ve only just got around to making mine, so that the flavours have time to develop.
You need to start this a week (at least a few days) before you actually want to make the mincemeat, so that the raisins and sultanas can soak in brandy/rum/alcohol of your choice.
Ingredients: (Makes about 6 jam jars)
- 300 g of sultanas
- 300 g of raisins
- 250 g of (gluten free) suet
- 100 g mixed peel
- 250 g of dark brown sugar
- 3 tsp of Christmas spices, I used apple pie spice mix but alternatively you can you 1 tsp of cinnamon, 1 tsp of ground cloves, 0.5 tsp of ground nutmeg (fresh is best), 0.5 tsp of ground ginger
- The zest and juice of 1 lemon
- The juice of one small orange ( I put a tsp of orange zest in too, because I hate waste)
- 1 cooking apple, very finely sliced
- 200 ml of brandy/rum
- Soak the sultanas and raisins in a good glug of brandy/rum in an airtight container for a week.
- In a large mixing bowl, add the soaked fruit and then all the rest of the ingredients, in the order above and stir well.
- Revel in how much your kitchen smells like Christmas.
- Sterilise your jars in a steriliser, dish washer or in hot soapy water and then place them in a low oven until completely dry.
- Fill your jars and seal them so that they are air tight, and store them in a cool and dry cupboard until you’re ready for them.