Ron Marriott, Head Chef at Church House Westminster, shares his favourite sweet mincemeat recipe.
It’s the season for making mince pies! We love this Yuletide treat with its festive spices and warming (boozy) flavours.
Sweet mincemeat recipe
Ingredients
500g mixture of raisins, currants, and sultanas
150g cooked chestnuts, chopped
100g dried cranberries
100g mixed peel
150ml brandy & port
zest and juice 1 lemon
zest and juice 1 orange
175g suet (meat or vegetarian)
200g soft brown sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp mace
Instructions
Mix all the ingredients together.
Fill in your favourite type of pastry in a large pie, individually or into filo parcels.
Chef’s suggestion: Top these with a crumble topping or with shaved almonds and drizzled with honey.
Once the mincemeat is made and put into an airtight jar, it will last a long time thanks to the sugar and alcohol content.
Ideas to use up leftover sweet mincemeat
- Swirl the mincemeat through a brownie batter before baking
- Add cocoa nibs for another round of mince pies for a New Year’s Eve party
- Serve with ice-cream
- Use mincemeat to elevate a bread-and-butter pudding
For more information please get in touch with us via our contact form or give us a call on 020 7390 1590 to discuss your event.