CURRANT RAISIN RECIPES

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BOOZY MINCEMEAT RECIPE | BBC GOOD FOOD



Boozy mincemeat recipe | BBC Good Food image

A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking

Provided by Ruth Watson

Categories     Dessert

Total Time 40 minutes

Prep Time 40 minutes

Yield Makes about 3.5kg/7lb

Number Of Ingredients 15

500g currant
500g muscatel or Californian raisin (or a mixture)
500g sultana
500g Bramley apple , peeled, cored and chopped fairly small
2x250g boxes shredded beef suet
100g whole blanched almond , coarsely chopped
350g natural demerara sugar
100g dark muscovado sugar
1 rounded tsp ground cinnamon
2 rounded tsp ground mixed spice
1 large, juicy lemon
250g whole mixed peel , chopped into small dice
125ml dark rum
125ml Disaronno Originale liqueur Disaronno
175ml French brandy

Steps:

  • Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
  • Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
  • Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
  • Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
  • Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.

PEAR & BLUE CHEESE SALAD RECIPE: HOW TO MAKE IT



Pear & Blue Cheese Salad Recipe: How to Make It image

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 5

12 cups torn romaine
2/3 cup balsamic vinaigrette
2 medium pears, sliced
2/3 cup crumbled blue cheese
2/3 cup glazed pecans

Steps:

  • Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Nutrition Facts : Calories 133 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 324mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1-1/2 fat

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