By PATRICK STUART patrick.stuart@open-media.net
With Christmas around the corner, it’s time to start thinking about those traditional treats, and nothing is more Christmassy to us Brits than home-made mince pies.
Even if, like me, you are a bit lazy when it comes to making pastry, and so buy it ready-made, a good home-made filling makes all the difference and this one, using butter instead of suet and apples mixed with the dried fruits, is every bit as delicious but slightly lighter.
Give it a try, leaving it to steep in the brandy for at least a couple of weeks for the best results.
Ingredients:
225g Apples
225g Currants
225g Sultanas
125g Cherries
125g Mixed peel
1/2 tsp Ground nutmeg
1/2 tsp Cinnamon
1/2 tsp Ginger
225g Demerara sugar
4 tblsp Sherry or Brandy
125g Unsalted butter
Method:
Peel, core and chop the apples, mix with all the dried fruit. Stir in the spices and sugar, add sherry or brandy. Melt the butter and add to the rest of the mixture. Place in sterilised jars. Leave for up to three months.
