It's been another good year for apples. I still have Bramleys clinging onto the tree in the garden, which served as an all-you-can-eat buffet for the 7 magpies pecking away at them yesterday. Crunchy russets are waiting to be transferred from the porch to the fruit bowl, and the early eaters from the allotment are, quite frankly, now fit only for the compost bin.The very large unidentified apples from the allotment are great for cooking and store reasonably well, but I can only deal with a stockpile for so long… Therefore, to chip away at the apple mountain, one or two got turned into mincemeat today, to be offered up, encased in pastry, at my wreath making workshops in December (and guess what, you can even decorate wreaths with dried apple slices, just like the one on the website page….!).
To make mincemeat - mix the following:
- 250g of dried fruit (prunes, currants, sultanas, raisins, mixed peel or whatever you fancy in the mix)
- 125g veggie suet
- 125g whole almonds, chopped
- 1 very large apple, peeled and grated.
- 60g dark brown sugar
- juice and rind of 2 lemons
- juice and rind of an orange
- 2 teaspoons of mixed spices (I used lots of cinnamon and ginger, with a bit of nutmeg)
- 60ml brandy
I put it all into jars which I'd sterilised with boiling water. They are now safely stored in a cool dark place and will be ready for eating in a couple of weeks. Easy peasy - and one less apple in the store….
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