I first made mincemeat last year, using a super simple recipe from Jo Wheatley. Like the one below it features absolutely no meat and quite a bit of alcohol. I thought I would ring the changes this year, however, and another one, mostly because it is similarly easy but also because it is from Nigella Lawson’s How to be a Domestic Goddess and I am most definitely #teamnigella.
Naturally, being a Nigella recipe it’s not actually hers; and in fairness she never claims for a second it is. In the book it’s called Hettie Potter’s suet-free mincemeat, which pretty much gives the game away. Moreover, I get the distinct impression that when making mince pies Ms Lawson would probably just add more brandy to stuff from a shop (Fortnum and Mason’s rather than Aldi I would expect). That said, I take the view that if you’re going to make mince pies rather than buy them (and you are surely?) and you are doing the pastry yourself (a doddle with a food processor) or even if you aren’t, you might as well go the whole hog and make your own mincemeat. It’s really no hardship and it fills the house with wonderful Christmassy aromas. Stick on Phil Spector’s A Christmas Gift For You and you’re away.