What is Christmas without mince pies? Not Christmas. Obviously…
Mince pies are the epitome of Christmas! Possibly more important than, dare I say it, the Christmas turkey.
Of course you could go out and buy a jar of mincemeat and pre-made shortcrust pastry to make your little pies of joy, but let’s face it – homemade is better.
So since it is the season of giving, I offer you my take on the traditional mincemeat filling. Ditch the suet and the booze (shock horror), throw in some jellied quince, and a whole lot of love.
The finished mince pies are still to come….!
- 100g good quality unsalted butter (I use Lescure)
- 100g jellied quince
- 25g slivered almonds
- 175g raisins
- 175g sultanas
- 110g candied peel
- 25g brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Zest of 1 lemon
- Zest and juice of half an orange
In a heavy bottomed pan, slowly melt the butter and quince jelly on a low-medium heat. Once melted, add the rest for the ingredients and cook gently whilst stirring occasionally for 15 minutes.
Either use immediately or store in steralised jars with wax discs for…basically the end of time. Though I suggest eating the mincemeat within the year.
Yields around 600g of mincemeat.