Added by Allora Andiamo | Wed 08 Dec 2010 @ 13:14
I know this recipe looks a bit long winded but it\'s not as complicated as it looks...honest ! LOL You can prepare the mulled wine and the spice mix a few days before you need them if you prefer.
250g raw cane sugar
300ml of mulled white wine (recipe below)
5 apples, peeled and finely diced
150g finely chopped marzipan
100g almond slivers, lightly crushed
100g candied orange peel, finely chopped
2 tsps of my mixed spice (recipe below)
Finely grated zest and juice of one large lemon
Finely grated zest of 1 large orange
Finely grated zest of 2 clementines
1/2 tsp bitter almond essence
Seeds from 1 vanilla pod
6 tbsps rum
3 tbsps amaretto
1 tbsp cinnamon
2 tsps grated nutmeg
2 tsps ground ginger
1 tsp ground coriander
1/2 tsp ground cloves
1/2 tsp ground star anise
Mulled White Wine (you\'ll only need 300ml of mulled wine for this recipe so just drink the rest lol)
1 bottle of dry white wine
approx• 50ml Cointreau
6 tbsp rum
1 cinnamon stick
1 star anise
3 whole cloves
Juice and rind from 1 whole orange
approx• 50g of sugar (you can add a little more sugar if you prefer a sweeter drink )
Prepare the mulled wine. You can make this up to 3 days before you need it. Store in a bottle in the fridge till required.
1. Pour the wine, Cointreau, orange juice and rum into a saucepan.
2. Add the orange rind, spices and sugar then place over a low heat.
3. Heat the mixture very gently, making sure it doesn\'t boil. It should be just hot.
4. Remove from the heat and allow the mixture to infuse for about 1 hour before
removing the orange rind and spices.
5. Once the mixture has cooled down you can pour it into a bottle and store it
in the fridge for a few days.
1. Prepare the mixed spice. Combine spices and store in a small jar. You can make this well ahead of time but the fresher it is, the better.
Making the mincemeat.
1. Pour the mulled wine into a large saucepan and add the raw cane sugar.
2. Add all the other ingredients except the rum, amaretto and marzipan . You\'ll add these later once the mixture has finished cooking.
3. Cover with a tight fitting lid and cook over a gentle heat for approx. 30mins, stirring it regularly and squashing the mixture gently with a wooden spoon. You should end up with a nice pulpy texture.
4. Remove the pan from the heat and allow to cool down for a few minutes before stirring in the marzipan, rum and amaretto.
5. Spoon the mixture into sterilized jars, allow to cool then store in the fridge.