Mincemeat, The 2013 Batch

Working from the vegetarian mincemeat recipe I’ve posted before, I made the mincemeat today (well, combined the ingredients with the cooking, brandy adding and jarring to come tomorrow).

One small addition this year, I soaked the raisins in apple juice for an hour before mixing them into the rest of the ingredients. It’s meant a much wetter mix  than I’ve had before. I can’t decide if this is a good thing or not and I won’t know until I have the pies baked! Oh well, here’s to Christmas!

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