mincemeat 26 November 2011
I got all domestic and tried my hand at making mincemeat. I think it turned out very well and now I’m the proud owner of several jars and one big bowl of the stuff. It was remarkably easy and even as I write I assume the concoction is fermenting nicely and the sugar and alcohol are having a lovely time and getting ever more flavourful as the days go by. And therein lies one of the other pleasures of the festive cookery – the hooch that goes into the various mixes. I’m thinking that for most cooks the delight of a tot of the hard tack as they go about their endeavours is part of the lure of festive preparations. I had the half can of cider left over from the recipe as well as a delicious glass of brandy and felt great…now to plan some more, and similar, activities (hic!)
