Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on ...

Mincemeat often requires an overnight soak in the alcohol, often brandy, to plump up the dried fruit. Some recipes require a cooking stage, to heat the mincemeat through and help to seal the jars.

When it comes to cooking, people have strong opinions. Whether it has to do with how you cook something or perhaps the ...

Put into sterilized jars, cover and leave to mature for 2 weeks before using. This mincemeat will keep for two to three years in a cool, airy place. Preheat the oven to 180°C/350°F/Gas Mark 4.

Mincemeat is one of the best ways to preserve ... The tiny amount of sugar won’t have much effect on your recipe.

These little mouthfuls are a play on the jam drop. Grated apple will also moisten and add flavour to the mincemeat. Add 1-2 Tbsp of brandy to the mincemeat if you are using store bought.

BBC Good Food's recipe for "boozy mincemeat" makes 3.5kg or 7lb of the festive filling. If we copy the ratios of Sainsbury's deep-filled mince pies, each one weighs 60g and the filling accounts ...

crafted from the iconic None Such Mincemeat recipe. These soft and chewy cookies offer a comforting blend of spiced flavors ...

As with a lot of Christmas baking, it is the weighing and stirring that take centre stage when making mince. In many ...