We live in worrying times.
Wikileaks has it that the Saudis want the Americans to bomb the Iranians.
And that Berlusconi is sex mad.
And that Sarkozy is short.
Or maybe it was something else about Sarko. (I’m sure it’s not important.) But that bit about Iran is worrying isn't it?
I’m afraid I can do little to alleviate the worry and worse, I have to add to it. Because I am duty-bound to use the C and the F word.
Christmas and the ‘Festive season’ are only 2 weeks away.
You still ok? Hyperventilating is a normal response to this time of year, so don’t be embarrassed.
Now, hopefully, you took my advice and made your cake in October. And according to my mother-in-law, you could even ice it now.
But that would be way too organised for me, I shall be icing mine at about 1am on Christmas morning. That’s so that I can wake up sleep-deprived and snarling when my poppets trip in at 5am with their stockings. Why change the habit of a lifetime just because it’s Christmas?
Anyway, this cheering little missive is to remind you to make your mincemeat. There’s nothing like a good, alcoholic mincemeat to soothe away the worries of the festive season.
And you DO, still have time. We should of course have made it about a month ago, but the healing power of Brandy and Cointreau solves that particular problem. If you make it in the next few days and then make your mince pies just before Dec 25th, it will all be fine. (Good luck.)
And actually, I do have a little something to cheer you up. Take a look at this inelegant, giant dancing egg yolk. It makes me giggle every time.
I got carried away this year and made this new recipe for mincemeat, completely forgetting that I already had one on here. But now you have choice, that's always good isn't it?! Making mincemeat sounds horribly super yummymummy doesn't it? It's actually very therapeutic and well, essential, if you want to be sure it's free from allergy nasties. Go on, give it a whirl, it's much better than the stuff you buy!
2 tbsps orange juice
2-3 tbsps Cointreau (or more depending on your stress levels)
2 large eating apples, grated
200g dried cranberries
250g golden sultanas
450g dark muscovado
3 tsps pain d’épice spice/mixed spice/cinnamon/nutmeg
Add a grating of nutmeg for good measure
2 tbsps black treacle (optional)
- Halve the clementines, remove any pips, then blend in blender with 2 tbsps of orange juice. Place in a large mixing bowl
- Add the Cointreau to the Clementine mix and stir
- Grate the apple and add to the clementines, stir
- Add the sultanas, cranberries and raisins and stir
- Add all the remaining ingredients and mix well to combine
- Leave in a cool, dark place so it can do its alcohol-y absorbing thang for about 2 days (I think given our proximity to Christmas, we can just spoon it straight into the jars...)
- Wash and dry your storage jars (I only use Bonne Maman jam jars, gorgeous!) and place them in a warmed oven for, oh I dunno, 15 minutes?
- Remove from oven and fill with your lovely mincemeat. Turn them upside down for a day and then store them in a cool, dark place (right side up)
- Put to one side until the time comes for you to make your mince pies
- Be thankful that you are not Ann Widdecombe
© Pig in the Kitchen All Rights Reserved