Have a Very Happy Christmas

Fiskarettes is running like usual through the Christmas but of course not Christmas Day.

Both Caroline and myself would like to wish you all a very Merry Christmas and hope you all get lots of Goodies especially crafting goodies

I thought I would show you a little gift I have made today. I made Mincemeat with a friend. I never made this before and its so much better than shop bought mincemeat that it’s going to be a Christmas Tradition I will always do from now on x It’s also great as a stand by pressie for people you aren’t sure what to get or the ones you haven’t seen in ages and just turn up !  I made the tag using the Fiskars Shape cutter plus and a Star Template …this Template is very versitile and not just great for Christmas x I cut two stars different sizes glued the smaller one in the middle and glittered the edges. Added Ribbon and the Jar is complete.

See below for a great Mincemeat recipe

Home-made mincemeat is dead simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment. In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices. Vegetarians can make this mincemeat happily, using vegetarian suet. I apologise for the jar photos they were taken at night whilst the pies were in daylight (I looked funny photographing them outside !)

Ingredients : 8oz Bramley apples

4oz Shredded suet

6oz Rasins

4oz Sultanas

4oz Currants

4oz mixed canied peel

6oz soft brown sugar

Grated zest & juice of 1 orange & 1 Lemon

2 level tablespoons mixed ground spice

1/4 level tablespoon ground cinnamon

good pinch freshly grounded nutmeg

3 tablespoons of Brandy

All you need to do is combine ALL the ingredients EXCEPT the Brandy in a large bowl

Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop(You can leave this process out if you are in a rush)

 After pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. Don’t worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.

When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making

Pour into sterilise jars (jars can be sterilised in a microwave oven) by adding water covering tightly the top with Cling film setting to approx 2 mins …Note the Cling film will expand whilst heating then it will POP ! Pour out the water carefully (This will be HOT)

You can eat and enjoy straight away x