I make no apology that Christmas preserving is going to be top of the list for the next few posts. It’s so exciting and with it only being our second Christmas here, we’re still developing new ways and traditions.
Yesterday was Stir Up Sunday and we made our Christmas Pudding which I posted about but I also made the sweet mincemeat, again something that I haven’t made before. It smelt amazing! I can’t believe how easy it was to make. Thank you to Lou for spurring me on to do it, just by being her.
Last year I treat myself to Mary B’s Christmas recipe book, worth every penny I have to say and this is the recipe I followed.
I used dark rum as I had it in the pantry and wouldn’t use it for anything else, so in it went.
I used fresh cranberries opposed to dry as stated in the recipe, which after a couple of frantic messages with Lou, I decided to follow the recipe regardless and just leave it in the simmering oven for a bit longer, to cook them through.
I’m very pleased with the outcome, 4 good sized jars. We’ll be making mince pies with this soon, so I hope it tastes nice.
Christmas is coming and I intend to enjoy every minute!