Christmas Mincemeat with an African Twist
Christmas mincemeat comes from my husband. It’s a classic British filling for Christmas pies and you can use it to make instant Christmas cake or puddings that do not need to be matured. A tablespoon or two added to a basic mix also works in giving Christmas flavor to muffins and cakes. Despite the name, modern mincemeat contains no meat, though it is often made with suet (the white fat around internal organs) and I’ll be writing about that in a second, though you can substitute butter for the suet (as in the version pictured). Otherwise, it’s a blend of spices and fruit with sugar and alcohol to help preserve it. The original version did contain meat, typically finely chopped venison off-cuts that later during Victorian times became beef. Gradually the meat content diminished and the fruit became commoner.
This recipe is based on a classic version from my husband, though we have modified it to use dried fruit that are easier to find in Africa, particularly South Africa. I have substituted cashew nuts (my favorites) for the more typical almonds, walnuts or hazelnuts. I’m also including a finely-chopped chilli, because the heat is unusual and African. And because I can! Try it, I am sure you will love it. The carrots provide both colour and sweetness.
A note on substitutes, or making your own. Suet is the white fat surrounding internal organs like heart and kidneys. You can get commercial suet, including vegetable suet. However, for flavor you cannot beat the raw fat, which you should grate. If the thought of suet does not appeal you can substitute butter, frozen and grated. For more flavour from your nuts you can lightly toast them before chopping.
Mixed spice is a combination sweet spice blend that you can buy in the UK and South Africa. You can substitute pumpkin pie spice in the US. However, you can make your own as: 1 tbsp ground allspice; 1 tbsp ground cinnamon; 1 tbsp ground nutmeg; 2 tsp ground mace; 1 tsp ground cloves; 1 tsp ground coriander; 1 tsp ground Ginger. Simply blend all the spices together, then store in a sealed jar away from light.
You will notice that I am cooking my mincemeat. This is to ensure that once the jars are sealed it will keep fresh even in Durban’s heat and humidity.
Stay tuned for recipes that use this mincemeat on the run-up to Christmas.
makes 2.5kg/ 6 x 400ml jars
Ingredients:
500g tart apples, peeled and grated
2 carrots, grated
Juice and the finely-grated zest of 2 unwaxed oranges (about 200ml juice)
Juice and finely-grated zest of 2 limes
500g (1 lb) currants
350g raisins
150g dried mangoes, cut into 1cm (1/2 in) pieces
150g dried figs, cut into 1cm (1/2 in) pieces
100g craisins (they are available in larger supermarkets) omit if not available
Pulp and seeds of 4 passion fruit (granadillas)
100g dried dates, chopped
1 long red chilli, very finely chopped (remove seeds and membranes for a milder flavour)
100g cashew nuts, finely chopped (or 100g of nibbed almonds or chopped nuts)
100g suet
150g (3/4 cup) golden caster sugar
150g (3/4 cup) dark Muscovado sugar
2 tsp mixed spice (pumpkin pie spice)
1 tsp ground cloves
1/2 tsp ground nutmeg
2 tsp rose water
75-100ml brandy, rum or fruit schnapps or gin (plum schnapps or gin are particularly good)
Method:
Pile the ingredients into an oven-proof bowl and mix thoroughly to combine. Cover the surface with a piece of baking parchment and set aside for 12-24 hours to allow the flavours to mix and the dried fruit to swell a little.
When ready pot the mincemeat, preheat the oven to 140°C/285°F/Gas mark 1. Cover bowl loosely with a sheet of foil, and bake for about 2 hours until very hot, giving the mixture a generous stir a couple of times.
After this time, remove from the oven, stir in most of the brandy, reserving a little to pour onto each filled jar – have a little taste and add any more spices if you think it needs some. Then spoon carefully into warmed jars tapping the jars on a work surface as you fill them to knock out any air pockets, before drizzling any remaining alcohol over the surface. Seal with a twist on lid and store in a dry, cool place until required. Use within 12 months.
Use to make mince pies and flans, or swirl a couple of tablespoons through a classic sponge cake mix for a light spiced fruity traybake. I also add a few tablespoons to a classic muffin mix for seasonal muffins.
