Mince-meat

This recipe came about after my neighbour offered us a tree full of pears. Making this in September fills the house with the smell of Christmas and really gets me excited for the cosy Winter nights ahead, sat by the fire and the build up to Christmas season.

Ingredients:

  • 500g pears (cored and cut into small cubes)
  • 500g dried mixed fruit
  • 100g stem ginger
  • 100g crab apple jelly
  • 250g muscovado sugar
  • Zest and juice of 3 oranges
  • Zest and juice of 2 lemons
  • 100g flaked almonds
  • 50ml ginger wine
  • 2 tsp Ground ginger
  • 2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 50ml sloe gin

Method:

Mix all the ingredients well, except the gin, and put them into a large oven proof dish.

Bake in a pre heated oven for around 2.5 hours at 120 degrees. 

Stir in the gin and spoon into warm, sterile jars. Leave to mature for at least 2 months before using. Will keep for a couple of years.

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