We are adding in chocolate to this mincemeat, the best quality you can buy (over 70% minimum cocoa solids). This is actually a rum and raisin mincemeat, with a real depth of dark chocolate added. Chocolate seems to be added in needlessly into everything nowadays, but here, it makes a real impact.
If you look at the ingredient list of this recipe you can see they all compliment one another; these are classic flavours and ingredients – the only thing I might be tempted to add in would be chopped hazelnuts. Note: raisins are the dominant fruit and they can be on the large size, so it is worth taking the bother to just chop them up a bit smaller, it really does make a difference to make everything the same size. This is a vegetarian mincemeat, using vegetable suet to thicken and a golden syrup to sweeten.
If you are making this up, with only a week or so to age, reduce the amount of alcohol.
- 200g Dark Chocolate (min 70%) chopped small
- 400g raisins (chopped small)
- 200g candied citrus peel, chopped small
- 200g currants
- 200g vegetable suet
- 100g soft brown sugar (Demerara)
- 100g soft dark brown sugar (Muscovado)
- 150ml Dark Rum
- 3 tbsp golden syrup
- 1 tsp ground cinnamon
- 1 tsp grated nutmeg
- 1 tsp ground mixed spice
- 1 large lemon, zest and juice
- 1 large orange, zest and juice
Chop up everything that needs to be chopped up to the same small size. Then, in a large, non-metallic mixing bowl, add everything in, stir thoroughly, then cover with a clean cloth or cling film and leave overnight somewhere cool. The next day stir thoroughly once more and spoon into sterilized jars and seal. Place the jars somewhere cool and dark and use within 6 to 12 months.
[The full recipes for mincemeat, used in mince pies, are found in the following pages of this article]