First published in 2010 - the snow has long since melted!
For me, the Christmas season starts as soon as the fruity, spicy, alcoholic aromas of mincemeat rise from the oven. Best of all, it is astonishingly simple to put together and the long slow cooking transforms these simple ingredients into something magical. If kept sealed, my Apple and Cranberry Mincemeat will keep for up to a year* in a cool dry place – assuming that for some strange reason you don’t scoff the lot over Christmas.
*I once found a jar of mincemeat that had moved house twice with us and was still perfectly good after three years… Darina Allen, Ballymaloe's famous stirrer-of-mould-back-into-the-jam, would approve. As she says "Trust your senses. Look at food. Smell it. Taste it - if in doubt, just have a small taste."
Obviously, common sense must prevail.