Rejoice in the Lord always. I will say it again: Rejoice! Let your gentleness be evident to all. The Lord is near. Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. And the peace of God, which transcends all understanding, will guard your hearts and your minds in Christ Jesus.

Philippians 4:4-7

27 November 2009

Christmas Cooking Meme

Food is a great part of Christmas so here is a chance to share your favourite festive recipe. Here are the rules.

1. Link to the person who ‘tagged’ you.
2. Post the rules on your blog.
3. Post your favourite Christmas recipe - something tradionally festive or something that has become a tradition in your house.
4. Tag four people at the end of your post.
5. Let each person know they have been tagged by commenting on their blog.
6. Let the tagger know the entry is posted on your blog.
7. Post your own Christmas recipe within a week of being tagged to keep this on the move.

And so to get the ball rolling, here is the best home made fruit mince recipe in the world (my Mum's) to put in your own home made, delicious fruit mince pies - or give jars of it away for Christmas presents! You'll never use supermarket fruit mince or buy mince pies ever again.

Mum's Fruit Mince

2 x 350gm packets of mixed fruit (or your mix of sultanas, currants, raisins, glace cherries and other dried fruit)
extra chopped glace cherries (as many as you like - and this is optional)
1 teaspoon spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup brown sugar
1 large green apple - grated
grated rind of one orange
grated rind and juice of one lemon
2 tablespoons of melted butter (the recipe used to say 80gm of grated suet. But suet is not readily available and actually, if you know what suet is, butter is probably preferable!)
2 tablespoons (or more) brandy

* Mix it all up and bottle it in sterilised jars. It's best to let it brew for a month or two but I have been known to make it two weeks before Christmas and it still tastes good.
* It's a good idea to tip your jars up every week or so until you use it to mix the liquid through the fruit.
* If you are running late, a little extra brandy perks it up in a hurry!
* This will keep indefinitely in the fridge so if you don't use it all this year, use what is left as a starter to next year's fruit mince.
* This recipe doubles easily and successfully. I made mine last week and tripled it for this year!
* Get new packets of cinnamon, nutmeg and spice. Don't use last year's unfinished spices. They'll just be dust.
* When making the actual pies I use pre-rolled shortcrust pastry and make them in (big and little) muffin trays. Seal the lids with egg and milk, cut a tiny air hole in the lid and glaze the lids with the egg and milk mixture too. Serve pies with a dusting of icing sugar.

So - over to you! I tag Nicole, Sharon, Simone and Rina. Gone in four fairly different directions so we will see where we end up. I'll try to do a wrap up of recipes before Christmas.


Simone R. said...

Hi Meredith.

Thanks for tagging me! I'll do it in the next couple of days. Need to think of a christmas recipe...


Meredith said...

Excellent! Looking forward to it.