Janine Ogden

I want my mincemeat to store well, so I don't have to find ways to use it up in one Christmas season. And also, in case I succeed in hiding it from myself, so I don't demolish the lot before the advent calendars come out. So I did a fair bit of research into preserving techniques - because we want those juicy, plump fruits, but that moisture content is what causes mould. Plus, if those juices ferment it can cause fizzy, sour mincemeat and exploding jars. So we need to find a way to make sure it

Rum & Coconut Mincemeat Ingredients: 1lb bramley apples, grated. No need to peel, but give them a good wash. Any other tart apples will do the job if you can't get hold of Bramleys. 100g desiccated coconut 3 level teaspoons cinnamon 2 level teaspoons ginger 225g shredded suet or grated proper butter (grate when it's very cold, or you can cut into very small cubes). This fat content is not optional if you want a moist mincemeat with any kind of shelf life. Zest and juice

Yeah yeah, I know it's only July, but by the time the kids are back at school it'll be a bit too late, in my humble opinion, to make your own mincemeat, if you want it to be beautifully matured and mellowed. If you've left it a bit late, or you just can't be arsed and want to take a short cut, here's a link to my short video showing how I doctor up the shop-bought stuff. No judgement from Neen's kitchen, cockers. The first time I ever made mincemeat was when I had a sandwich shop. I made a