Here is my tried and tested Cherry Mincemeat recipe, adapted from a lovely old jams and preserves book from Mum that dates from 1977 and was produced by The British Sugar Bureau. It is packed full of jams, chutneys, relishes, sauces and 1970’s styled pictures.
It is retro, but I love it. I
am busy making this in batches and we are all looking forward to the smell of
freshly cooked mince pies in a few months time – for my pastry recipe, see
|Retro 1970s cookbook|
700g (4 1/2 cups) mixed dry fruits; sultanas, raisins, cherries
150g (1 cup) glacé cherries
100g (1/4 cup) cut mixed peel
250g (1/2 lb) cooking apples, peeled and cored
100g (1/4 cup) shelled walnuts
250g (1.2 lb) shredded suet
450g (2 cups) demerara sugar
2 tsp mixed spice
Cognac to mix (or rum or sloe gin)
Coarsely mince or finely chop dried fruit, peel, apples and nuts. Add the suet, sugar, spice and enough Cognac to give a moist mixture. Stir well and leave to stand, covered, for 2 days. Stir well again and put into sterilised jars. Cover as for jam and leave to mature for at least two weeks (but longer if possible) before using.