It's mincemeat time, ingredients are ready and Delia's book is ready so off we go.
DELIA SMITHS' MINCEMEAT RECIPE
1lb cooking apples, peeled, cored and chopped small.
8oz Shredded suet - I always use Vegetarian Suet
12oz Raisins - chopped
8oz Chopped candied peel
12oz Soft dark Brown Sugar
Grated zest and juice of 2 Oranges
Grated zest and juice of 2 Lemons
2oz whole almonds, cut into slivers ( or flaked)
4 teaspoons mixed ground spice
½ teaspoon ground cinnamon
6 Tablespoons Brandy
Mix everything together EXCEPT the brandy in a large ovenproof bowl.
Cover with a clean cloth and leave for 12 hours or overnight.
Next day cover the bowl loosely with foil and put in a cool oven Gas ¼, 225F (120C). For 3 hours.
The reason for this is to melt the suet so it coats all the fruit with
fat, sealing in the juices and this will stop the apple fermenting which
can be a problem.
Remove the bowl from the oven and it will be swimming with fat - don't worry.
As it cools, stir from time to time. When it is completely cold stir in the brandy.
Pack in clean dry jars and seal.
Keep it in a cool dark cupboard and it will keep for a year
Unwrapped 3 of our stored cooking apples and found 1 completely rotten and two with brown spots so had to unwrap another couple before getting enough for the recipe, they are really poor, no point storing any next year, better to put them in the freezer. I'll have to remember to make mincemeat much earlier in the year while the apples are still good.
Hello and Hello and Hello to three new followers, hope you enjoy reading. Thanks to everyone for all the interesting comments about the USAAF Museum sites. So many of the old airfields have museums of some sort, all run by volunteers.