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Mincemeat
Paraphernalia
Ingredients
- 500g cooking apples
- 170g suet
- 500g flame raisins
- 200g mixed candied peel
- 350g dark brown sugar
- 150g glacé cherries
- 100g cranberries
- 150g prunes
- 100g Stem ginger
- Zest of 2 oranges
- Zest of 2 lemons
- 20ml apple cider Vinegar
- 5ml orange blossom
- 50ml añejo tequila
- 50ml amaretto
- 50ml spiced rum
- 10g sweet cinnamon - 1 Cinnamon stick
- 10g cassia bark
- 1 medium Nutmeg
- Black pepper
- 50g almond slices
- 50g fig
Method
- Cook fruit, sugar, nutmeg, cinnamon, broken up cassia bark, and suet at 92c for one hour
- Take off of heat, leave for 30 minutes
- Add zest, extra nutmeg, Vinegar, salt, and alcohol
- Place in sterilised jar at room temperature, for at least 1 week (move to fridge after 2 weeks)
Use In
- [Mince Pies](/Recipes/Dessert/Mince Pies)
Sweetened Shortcrust Pastry
Ingredients
- 440g cake flour
- 250g butter, room temperature
- 120g Caster sugar
- 2 eggs, 100g
- Salt
Method
- Cream together butter, salt, sugar, eggs
- Add flour, mixing with hands, as little as possible
- Wrap in cling film, leave in fridge for 24 hours
Use In
- [Mince Pies](/Recipes/Dessert/Mince Pies)
Frangipane
Ingredients
- 200g butter
- 250g ground almonds
- 4 eggs
- 80g flour
- 200g caster sugar
- Salt
Method
- Cream butter and sugar together until light and fluffy
- Add eggs to mixture and cream
- Add flour and ground almonds, stir until combined
Use In
- [Mince Pies](/Recipes/Dessert/Mince Pies)
Italian Meringue
Paraphernalia
- Accurate instant-read or sugar thermometer
Ingredients
- 4 egg whites
- 200g Caster sugar
- 1/2 tsp cream of tartar
Method
- Start whipping egg whites in a stand mixer with cream of tartar
- Heat sugar to 120C
- When eggs are soft peaks, start streaming in hot sugar syrup
- Leave stand mixer running until meringue is room temperature
Use In
- [Mince Pies](/Recipes/Dessert/Mince Pies)
