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Last-minute Christmas Mincemeat
Last-minute Christmas Mincemeat

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Your state of health can be greatly enhanced by simply eating plenty of berries. You will find that most berries have huge amounts of Vitamin C that you must realize is good for your body. The majority of berries also have loads of anti-oxidants, which is incredibly beneficial to your overall health and is especially good for your circulatory system. Most individuals already understand that cells begin to break down over time and the addition of antioxidants in your diet can certainly help keep your cells healthier for longer periods of time.

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We hope you got benefit from reading it, now let’s go back to last-minute christmas mincemeat recipe. You can have last-minute christmas mincemeat using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Last-minute Christmas Mincemeat:
  1. Get 400 g dried fruit, I used raisins and sultanas only but you could also add dried cranberries, cherries, mixed peel etc
  2. Get 1 eating apple, peeled
  3. You need 100 g marzipan, grated
  4. Get 50 g butter
  5. Take 50 g chopped almonds or cashew nuts
  6. Provide 75 g soft muscovado sugar
  7. Take 1/2 tsp ground cinnamon
  8. Provide 1 tsp mixed spice
  9. Provide finely grated rind and juice of 1 lemon
  10. Prepare 200 ml brandy, rum or whiskey
Instructions to make Last-minute Christmas Mincemeat:
  1. Mix the dried fruit together. Weigh the nuts and break them up gently with the end of a rolling pin or chop roughly with a knife.
  2. Grate the marzipan and the apple. Put in a pan together with the dried fruit, nuts and butter.
  3. Add the sugar and spices and grate in the lemon zest, then squeeze the lemon and add the juice to the pan. Cover and heat gently, stirring as the butter and marzipan melt so everything mixes together.
  4. Simmer gently for about 10 minutes, then leave to cool. When completely cool add and stir in the rum, whiskey or brandy.
  5. I left it to stand for a while longer as it looked too liquid, and in about an hour or two the rum had been absorbed into the fruit. I then transferred it to jars (two of them) left them to stand overnight, then used the mincemeat to make mince pies the next day, see separate recipe.

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