CHRISTMAS MINCEMEAT WITH WHISKEY AND GINGER (suitable for vegetarians)
This is a rich Christmas Spiced Mincemeat made with apples grown in the New Forest and luscious dried fruit plumped up with Whiskey and Ginger then baked in the oven to produce a really luxurious filling for your homemade mince pies and Christmas treats.
Line a baked pastry case with Christmas Mincemeat and top with finely sliced apples. Bake in the oven for 20 min and glaze with melted red currant jelly. Served with mascarpone cream, sweetened with a tablespoon of Spiced Mulling Syrup.
Cut squares of filo pastry and brush with melted butter. Soon in the Christmas Mincemeat filling, twist the corners together and bake in a hot oven for 7mins. Dust with icing sugar and serve warm.
Ideal as a filling for baked apples or on top of ice cream.
Mix with pine nuts or similar as stuffing for boned out leg of lamb.
Spiced Mulling Syrup
A blend of orange, lime, cinnamon, cloves and star anise in a sugar syrup
Can be added to red wine, cider or for a non alcoholic drink, apple juice.
Try using it to flavour cream, soft cheeses, plain yoghurt, icing for carrot cake, in fruit cake and poached pears.
The quantity of ‘Mulled Drink’ made can vary from a single small wine glass up to 1.25L of mixer per 250ml bottle.
Warm in a suitable jug with a microwave or for larger volumes in a pan on a stove.
The exact amount to use varies with taste but a good ratio to start with is 1 part syrup to 5 parts ‘mixer’ then adjust to personal taste if you want your drink more or less sweet.
25ml for a small wine glass
35ml for a large wine glass
150ml for a 750ml bottle of wine