Mincemeat for mince pies!
Okay Laetitia here goes for this winter storecupboard standby!
450g Granny Smith apples, chopped finely
150g butter cut into pieces
350g raisins (raisins brun)
225g sultanas (raisins blond)
225g currant (raisins de Corrinthe)
225g mixed peel ( confit de zest d'orange)
350g brown sugar
grated rind and juice of 2 oranges
grated rind and zest of 2 lemons
50g almonds cut into slivers
4 teaspoons mixed spice ( quatre épices)
1/2 teaspoon of grated nutmeg
6 tablespoons brandy
Mix all ingredients together except for the brandy, cover and leave overnight. Place in a Pyrex dish with a lid or cover with foil and cook at 120° for 3 hours. Allow to cool and then put into clean jars and store in the fridge.
The proper recipe uses something called 'suet', I don't know what that is in French or where I would find it and anyway the butter works fine if the mincemeat is used up within a month.
You can use the mixture in small tarts like this or mix a couple of spoonfuls with some stewed apples to make an apple and mincemeat crumble!!!!!!!!!! Miam, I'm hungry now!