Click on the image, above to submit to Pinterest.

Damson and Cobnut Mincemeat

Damson and Cobnut Mincemeat is a traditional British recipe for a classic Christmas pie filling of mixed fruit, spices, apples, damson plums and cobnuts (hazelnuts) in a lemon juice and brandy or rum base. The full recipe is presented here and I hope you enjoy this classic British version of: Damson and Cobnut Mincemeat.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+2 weeks maturing)

Makes:

4 jars

Rating: 4.5 star rating

Tags : Wild FoodSauce RecipesBritish Recipes


Ingredients:

450ml medium cider
450g soft dark brown sugar
1.8kg cooking apples, peeled, cored and chopped
1 tsp ground mixed spice
1 tsp ground cinnamon
pinch of ground cloves
450g currants
450g raisins
150g dried figs, chopped
120g damsons
120g fresh cobnuts roughly chopped
Grated zest and juice of 1 lemon
150ml brandy or rum

Method:

Add the cider and sugar to a large pan and heat gently until the sugar has dissolved completely. Stir-in the remaining ingredients (except the brandy) and slowly bring to a boil, stirring all the while.

Lower the heat to a gentle simmer, partially cover the pot and simmer very gently for 30 minutes. Remove from the heat and set aside until completely cold.


Stir-in the brandy and mix thoroughly then spoon into sterilized jars (ensuring there are no air bubbles). Cover the top of the mincemeat with wax discs and fit the lids tightly. Allow to mature for at least 2 weeks before using.

Find more Christmas Recipes Here