Last year I had made mince pies for the first time – though with a cranberry studded mincemeat, that was very different to the normal kind. This year I repeated my cranberry mince pies, but also wanted to make something more traditional, though without the hassle of having to make mincemeat ages in advance. The suet free recipe was perfect as it only took about half an hour to pull the mincemeat together, and tasted delicious!
The mincemeat consisted of currants, raisins, grated cooking apple, port, brandy, honey and lots of Christmas spices, with the ingredients just being mixed together and simmered on the stove until they formed a paste.
I really enjoyed having two different kinds of mince pie this year, and for the first year ever didn’t buy any pies from the shops!
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