Susan at Our French Oasis recently published a recipe both for mince pies and their filling. It was too tempting to resist. I have long had my grandmother’s recipe for mock mince meat, which was quite tasty. Still, when I received the recipe, I was astonished at the quantities, even as someone who cans. It is in pecks and pounds. There is a lot of boiling and re-boiling and rinsing and boiling again in it. So even though it was delicious, I have not made it.
Susan’s recipe was smaller, very similar to my grandmother’s except for the green tomatoes, and did not require boiling water processing. I thought, ‘now here’s something I can make.’
The recipe calls for raisins, currants, sultanas, orange and lemon, apple, brown sugar, spices most people have on hand, and a little brandy. I got to work this afternoon and pulled all that together on the stove. Susan mentioned she likes to toss in a handful of cranberries, which were not available in France yet, but I had them on hand.
This stuff smells fabulous while it’s cooking, which is part of the point of holiday cooking. Once it was done, I followed her instructions for making mince pies using a muffin tin.
The nice thing about these delicious little treats is that they are small and–at least with this recipe–not too sweet. I can see having these with coffee, tea, or a robust red wine. Check out her blog for all the details. These are fast and very tasty.