The Art of Preserving by Emma Macdonald

Author:Emma Macdonald
Language: eng
Format: epub
ISBN: 9781848993990
Publisher: Watkins Media
Published: 2021-07-15T00:00:00+00:00

1 Using scissors, cut the apricots into small pieces and put in a large bowl. Add the grated orange zest and juice. Put the dried fruit and candied orange peel in a separate large bowl and add the sherry. Cover both bowls and leave to macerate for 24 hours.

2 The next day, combine the soaked apricots and dried fruits together. Add the orange marmalade, sugar, suet and mixed spice and stir well together. Cover the bowl and leave for a further 24 hours.

3 Sterilize enough jars in the oven so that they are ready to use (see page 14).

4 Pack the mincemeat into the warmed, sterilized jars, taking care not to leave any air bubbles. Cover immediately with a waxed disc and a dampened cellophane round or a lid. Label and store in a cool, dry, dark place.

5 Leave to mature for at least 2 weeks before using. Refrigerate after opening.

EMMA’S TIP Dried apricots come in various shapes and forms. For this recipe, choose natural dried apricots that haven’t been pre-soaked. Dark, dried apricots (dark because they haven’t been treated with sulphur dioxide) may not look as attractive but their flavour is much more intense than bland, plumper apricots.

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