We are disappointed with the latest coronavirus announcement placing Kent in Tier 3 until at least 16th December and forcing many pubs and restaurants to remain closed in the local area. We are still open though and continuing to serve customers but we do recommend booking an appointment to avoid queuing at the showroom. If like us you are looking for something to do in the evenings, why not give this fruitful Christmas mincemeat recipe a go. Our showroom coordinator put together this helpful recipe that is perfect if you are looking to make your own mince pies this Christmas.
Fruitful Christmas Mincemeat
Makes 3x 480g jars (1LB jars)
240g seedless raisins
100g glace cherries halved and rinsed
40g dried cranberries (substitute dried apricots finely chopped if you prefer)
60ml brandy, or other spirit of your choice such as cherry brandy or rum
1 medium size or 2 small pears, peeled, cored and finely chopped
1 medium or 2 small eating apples, peeled, cored and finely chopped
½ tsp cinnamon
½ tsp ground nutmeg
80g molasses sugar
2 tablespoons of lemon juice
2 tablespoons of water
2 tablespoons or margarine
Put your jars into the dishwasher and put it on so they will be clean and sterilised ready to fill at the end.
Put the raisins, sultanas, currants, cherries, cranberries or other fruit you may have chosen such as dried apricots, into a large mixing bowl Add the brandy or spirit. Cover and leave in a cool place stirring occasionally for 4-6 hours or overnight.
Blanch the chopped pear and appled in boiling water for 2 minutes and drain well.
Add the pear, apple, ground cinnamon and nutmeg to the soaked dried fruit mixture and stir well.
Put the molasses sugar, lemon juice, water and margarine in a small heavy based saucepan and heat very gently, stirring frequently until the sugar has dissolves. Add the syrup to the fruit mixture and stir well.
Pack into sterilised jars, seal and label.