Recipe of Favorite Last-minute Christmas Mincemeat

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Before you jump to Last-minute Christmas Mincemeat recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

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A lot of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. You can certainly cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably straightforward to live green, all things considered. A lot of it truly is simply utilizing common sense.

We hope you got benefit from reading it, now let's go back to last-minute christmas mincemeat recipe. To cook last-minute christmas mincemeat you only need 10 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Last-minute Christmas Mincemeat:

1. You need of dried fruit, I used raisins and sultanas only but you could also add dried cranberries, cherries, mixed peel etc.
2. You need of eating apple, peeled.
3. Provide of marzipan, grated.
4. You need of butter.
5. Get of chopped almonds or cashew nuts.
6. You need of soft muscovado sugar.
7. Get of ground cinnamon.
8. Provide of mixed spice.
9. Prepare of finely grated rind and juice of 1 lemon.
10. Get of brandy, rum or whiskey.

Steps to make Last-minute Christmas Mincemeat:

1. Mix the dried fruit together. Weigh the nuts and break them up gently with the end of a rolling pin or chop roughly with a knife..
2. Grate the marzipan and the apple. Put in a pan together with the dried fruit, nuts and butter..
3. Add the sugar and spices and grate in the lemon zest, then squeeze the lemon and add the juice to the pan. Cover and heat gently, stirring as the butter and marzipan melt so everything mixes together..
4. Simmer gently for about 10 minutes, then leave to cool. When completely cool add and stir in the rum, whiskey or brandy..
5. I left it to stand for a while longer as it looked too liquid, and in about an hour or two the rum had been absorbed into the fruit. I then transferred it to jars (two of them) left them to stand overnight, then used the mincemeat to make mince pies the next day, see separate recipe..

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