Mincemeat
Description
Courtesy of Jessica Maher
"Traditional mincemeat can be somewhat intimidating. I admit that I was a bit horrified by it when I was a kid, but that’s because I didn’t know what a lovely, warm fruit and nut flavor it had. There are any number of ways to make mincemeat, which may or may not include suet, but almost all include brandy. This is a variation of a Fergus Henderson recipe made with all local fruits and nuts. It includes suet, which is good for depth and preservation, but it can be omitted if you prefer. Either way is delicious and makes a wonderful pastry or a stuffing for roasted meats."
Photography by Jody Horton
Ingredients
4 apples, peeled, cored and diced
5 pears, peeled, cored and diced
2 ½ c. pecans, roughly chopped
1 c. candied citrus peel
2 ½ c. dried fruit (we used dried plums,
but you can also use raisins, figs or cherries)
3 Meyer lemons or oranges, zested and juiced
2 c. dark brown sugar
1 T. cinnamon
2 t. ground ginger
1 t. ground nutmeg
1 t. ground clove
2 t. salt
½ t. ground chili (optional)
½ t. ground black pepper
1 generous pour of brandy (up your
sleeve, as Fergus Henderson says it)
Methods/steps
Except for the brandy, combine all ingredients in a large container. Mix well, cover and refrigerate for a few days to allow the fruit to marinate.
In a large Dutch oven or baking dish, bake the mincemeat for 4–5 hours at 275°, stirring every 45 minutes or so. The fruit and nuts will soften quite a bit and will become a very dark, mahogany brown. Once it is out of the oven, stir every 15 minutes or so until cooled, then add the brandy and stir well. At this point you can jar the mincemeat and process it in a hot water bath to seal, or set it aside until it’s time to make pie or stuff pork loin. Yum!
Welcome to Edible Austin. We are a quarterly publication promoting local food in Austin and Central Texas. To subscribe to our newsletter click on the link below, so you won't miss a single delicious detail. To read previous newsletters, click here.
Stay Connected
