I have a theory that from a certain age most people are difficult to buy surprise presents for. The emphasis is on surprise. I’m not talking about saying very loudly that you really admire those red Kitchen Aid mixers from ooh, about Jan 2nd onward and miraculously Santa appearing with one about 11.5 months later. That’s a wonderful present, but it’s engineered. You’ve worked for it. The present buyer spent a lot but didn’t have to think a lot. Be grateful, but not that grateful. You did the thinking.
I’m talking about the kind of surprise present the lucky soul didn’t even know they wanted until you actually gave it to them. As the present giver you should pat yourself on the back when this happens. As the present recipient you should take stock and thank your lucky stars for your creative friend/thoughtful family member. They’re keepers for sure.
Here’s a present most people don’t know they want or need. Then when they get it, they use it, then they hug you. Now in order for the lucky recepient to get a chance to use it, you need to gift it pre Xmas. So visit the lucky person, give them a jar or three and tell them to open it as soon as you’ve gone. Maybe even wrap up a nice baking tin to go with it. Now that would be a perfect present.
Quantity: Makes a truck load. Seriously. One huge 2100ml preserving jar plus a normal size jam jar. Or loads of small jars.
Ingredients:
- 1kg sultanas (as these will be doused in spices and booze I buy the value range ones)
- 500g Bramley apples, peeled and chopped into 1cm cubes
- 250g dried apricots, cut into sultana sized pieces with scissors
- 130g glace cherries, cut into quarters with scissors
- 50g dried cranberries
- 150g flaked almonds
- 350g demerara sugar
- 150g light muscovado sugar
- 3 tsp all spice
- half of a whole nutmeg, freshly grated
- the juice and zest of 2 tangerines
- the juice and zest of 2 lemons
- 500g vegetable suet
- 200mls cherry brandy
- 100mls ginger wine (I used this)
This is a great recipe to get small people to help with as the hands on time is all about weighing, stirring and cutting with (toddler friendly) scissors. Before you start don’t forget you need some jars at the end of all this to put your mincemeat in. (You may laugh. I have made this mistake.)
Day 1:
Find a large bowl and check it fits in your oven. I’m talking a really big bowl. It needs to be oven proof too. I use a ceramic one but if you don’t have one a very large casserole dish would work just as well. Weigh out all the dried fruit and nuts into the bowl, then peel and chop your apples and add them too. Give the mixture a good stir. Add the sugars, spice and nutmeg. It really will make a difference if you use fresh nutmeg and grate yourself. Stir again. Add the juice and zest of the tangerines (the official smell of Christmas) and the lemons, being careful not to lose any lemon pips into the mixture. Stir again. Lastly, add the suet, stir again. Cover the mixture with clingfilm and leave overnight.
Day 2:
Preheat the oven to Gas 1/140C and place the bowl of mincemeat into the oven with the top covered in foil. Leave to slowly cook and baste for 3 hours. After this time carefully remove from the oven and give the contents a good stir to ensure all the fruit is covered in the fat from the suet. Sterilise your jars at this point (I use the dishwasher but you can use the old fashioned method of a good scrub with Fairy, a rinse in boiling water and drying out in a low oven for 30 minutes instead) and line them up.
Then when the mincemeat has cooled a little (bowl touchable warmth) add the brandy and the ginger wine. Be prepared for the alcohol to give off a certain amount of fumes. I stood a little too close and was nearly knocked out. Give the mixture a good stir then fill your jam jars up to the top. I use a skewer to poke the mincemeat down to ensure it fills up an air pockets. You could also use a knitting needle if you’re of the crafty variety. Don’t leave more than 1.5cm of a gap. Then pop the tops on and store in a cool and dark place for at least 4 weeks before you use it. It needs time to mature. Will keep for 6 months.
Ta da! The best surprise Christmas present.
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Holly Bell 
Sounds really yummy! I’ve only ever made a fat free mincemeat before so looking forward to giving this a try if I can find any jars…
What do you think about using amaretto in place of ginger wine?
Oooh, I think that sounds like a fine idea! Yum. x
I made this around six weeks ago and my first batch of pies yesterday, they’re delish! the suet rose to the top in a layer but I scooped if out abd the fruit is fine underneath, suppose it helps preserve it. It’s a bit mushy and slightly dry, do you think I should add a bit more cherry brandy/ginger wine before they go in the cases and oven again? Fab recipe Holly, thanks!
Did you scoop the suet out pre baking? If so, that’s prob why it’s dry. Just mix the suet in, bake and shouldn’t be dry then. xxx
Tried a second batch with slightly more filling, a tiny splash more of cherry brandy & ginger wine and didn’t remove the suet and they’re perfect! Thanks Holly!
I made this this weekend and it is simply DELICIOUS! … I just hope I can resist eating it all before Christmas! Thank you for the recipe!
Fantastic! I am pleased you like it! I always make a lot more than I think I need for those ‘spoon from the jar into the mouth’ moments. x
Tried making this but, what with the laptop being in one room and the kitchen in another, it didn’t turn out quite as it should. Apparently, it’s a great chutney! So for those of you who, like me, mess it up, don’t despair! ;-)
This sounds amazing cherry brandy and ginger wine, some of the best bits of Christmas definable going to try this.
I think we’re in agreement! x
Can’t wait to try this out, although I think I’ll half the quantities! My mince pies went down a treat last Christmas, but I just used shop bought mincemeat, so can’t wait to make extra special ones this year!!
I often buy shop bought stuff but I have to say that homemade is that little bit nicer. Adapt the recipe to suit your tastes too! Xx Sent using BlackBerry® from Orange
Definitely a prompt to start preparing for Christmas, love it!
Ha ha – yes. Though more a sign that my Nanna’s apple tree has gone into overdrive this year! x
Hi Holly, this recipe looks great! Just saving up some jars now… Roughly how much mincemeat does it make? Good luck in the GBBO!
Sorry, just seen that you’ve answered this question at the bottom of the recipe. Think I need more jars…!
Thank you for the support! This makes LOADS! You’ll prob need 12 small jars. Or one very large one. x
Hi Holly. I love the look of this but think it might be a bit to drunken for us!! Do you think ginger ale would work instead of the ginger wine?
I should have said that I have a 3 year old hence worrying about the booze. Or do you think it cooks off enough?!
It doesn’t cook off as added after the baking so instead I’d add it before baking. This wouldn’t get rid of all of it though. x
Hi Emma, I have no idea to be honest but would be interested to find out. I can’t see why not. Just make sure everything is well covered with the melted suet fat or it won’t keep. x
Thank you! Maybe I’ll just try it and see what happens! Or put the booze in and not give my little girl any!!
Might ginger cordial work too?
I am sure it would, though haven’t tried it. x
ooh lovely cherry brandy – it just says Christmas. I put it in my Christmas Cake. I'm sure your mincemeat will be lovely and with your pastry making skills the pies will be divine.
PinkCatJo – I just love cherries and I love booze. Think I have a penchant for granny drinks too. i love a Babysham at Christmas!
Annie – Yes! It's for our (in)famous mince pies. I am going to post a recipe soon for pastry to go with the filling. If you want a traditional recipe have a look on Delia Online though.
Kate – I spend SOOOOO much time looking for the right gifts. Nightmare! I've taken to baking my way through Christmas gifts now instead. And yes, you can still nag for a Kitchen Aid, though personally I'd nag for a Kenwood. x
You're absolutely right Holly- it is bloomin' difficult to buy the perfect present for someone that they don't realise they would utterly love until presented with it! Looking forward to reading the perfect pastry recipe for pies to encase this delicious sounding mincemeat in.
PS: Do I still get to nag my loved ones for a KitchenAid?!
I'm not very familiar with british cooking especially christmas cooking but i'm assuming this is to fill the famous mince pies? It doesn't seem to be very hard at all so I'll definitely give it a go once I've found jars :) x
This sounds delicious and I'm a big fan of cherries. I'm also a huge Cherry Brandy fan. It might be a drink for granny's but it's my favourite cheeky tipple. I'll be buying my Christmas bottle a little earlier this year! x
Karen – thanks! And I agree about the drunken bit!
Anon – I love orange zest in pastry. Such a wonderful flavour! x
Carrie – Hey lovely! Hope you are well. Shortbread pastry coming soon. xx
I'm definitely going to make this for my christmas mince pies. That shortbread pastry recipe sounds yummy. Looking forward to that x
Thanks for this!! Guess what I'm making this weekend! I love the idea of gifting jars of home made mincemeat. I love adding grated orange zest to my mince pie pastry when I make it, and I add the juice from the orange rather than water to bring the pastry together. Yummy!
Anything with DRUNKEN in the title gets my vote Holly! Looks and sounds delicious!
Karen @ Lavender and Lovage
So am I! Love cherries with a passion. I have a pastry recipe for mince pies that actually tastes like shortbread. Will re-post it very soon. xx
Ohhhho this sounds lovely. I'm a big cherry fan, so right up my alley. Hope you will also post a no-fail pastry for this mix. I'm rubbish at pastry, so any tips bound to be useful! TFS. Leandra.