fish
30-11-2008, 22:44
well actually its my very own recipe! . last year i won first prize at a local village show for my 'calvados mincemeat' so this year i decided to make a real to die for luxoury recipe,ime afraid its in industrial quantitys,maybe some nice folk could post a reduced version,this makes about 10lb of heaven!
1lb currants
1lb raisin and sultanas
1lb golden raisins
8oz candied peel
8oz dried cranberries
4oz chopped glacecherries
8 oz marzipan choped into little pieces.
the peel of 4 tangerines pith removed,finely shreded
zest of 2 large oranges
1 tablespoon mixed spice
1 tablespoon cinnamon
1lb dark brown sugar
6 tablespoons black treacle
3lb COLD stewed apple
4oz grated (or shreded ) suet
4tablespoons gravey browning
1 pint brandy
1/2 pint cider
4 oz rice flour
the mix will be a bit wet,let it sit overnight,the fruit will soak up the moisture.
if my past recipe's are anything to go by this should keep indefinitely,i have some that is 2 years old in the cupboard and its fine,in fact i think it can benifit from the maturation.
1lb currants
1lb raisin and sultanas
1lb golden raisins
8oz candied peel
8oz dried cranberries
4oz chopped glacecherries
8 oz marzipan choped into little pieces.
the peel of 4 tangerines pith removed,finely shreded
zest of 2 large oranges
1 tablespoon mixed spice
1 tablespoon cinnamon
1lb dark brown sugar
6 tablespoons black treacle
3lb COLD stewed apple
4oz grated (or shreded ) suet
4tablespoons gravey browning
1 pint brandy
1/2 pint cider
4 oz rice flour
the mix will be a bit wet,let it sit overnight,the fruit will soak up the moisture.
if my past recipe's are anything to go by this should keep indefinitely,i have some that is 2 years old in the cupboard and its fine,in fact i think it can benifit from the maturation.