Pies or Muffins?

Or both?
Mince meat is something that I never liked as a child. And I don't mean mince meat as in beef or lamb or anything like that. I mean the mince pies that were always in our house at christmas time and rolled out (along with the shortbread and pudding) when anyone came into the house. "Sure you know you want one with a cup of tea, it is christmas after all"

However, thanks to a lovely lady that I work with I had a million (maybe a slight exaggeration) apples and had to do something with them. So I made a few bits and pieces such as spicy apple cake, and some apple sponge cake (that my granny used to call Rush'n'mush...don't ask)

This year, after the success of the experimental amoutn I made, I decided to produce a mass of Mince meat, for the pies!

I use the Hettie Potter's Suet Free Mincemeat recipe from Nigella's Domestic Goddess book.
I substitute freshly pressed apple juice instead of the dry-cider, and the finished product has a very fresh and crisp sweet taste to it. This makes about 2kg.

250g soft, dark sugar
250ml medium dry-cider
1kg cooking apples, peeled and quartered
half tsp mixed spice
half tsp ground cinnamon
250g currants
250g raising
75g natural coloured glacé cherries, roughly chopped
75g blanched almonds, finely chopped
rind and juice of half a lemon
90ml brandy
4 x 500g preserving or old jam jars, or one 2kg kilner jar.

In a large, heavy based saucepan, dissolve the sugar in the cider (or apple juice if you wish) overe a gentle heat. Roughly chop the apples and add them to the saucepan.
Then add the other ingredients except the brandy, and simmer for about 30 mins or until everything looks pulpy. This time varies on your cooker and pan!
Take off the heat and when cooled a little stir in the brandy.
Spoon in to sterilized jars*

*to sterilize jars, scrub well in warm soapy water. Rince them well and let them dry off in a cool oven (140c/gas mark 1). Put your product into the jars when they are still warm, so leave them in the oven until you are ready to use!)

This mince meat is really lovely and isn't overpowering at all. I have already got about 20 pies in the freezer and plan to spend the weekend making more!!!!
And I found a scrummy recipe for Mincemeat Muffins, which I will also tackle with vigour. Mr.C, isn't the greatest fan of all things mincemeaty or puddingy but he has told me that he will happily be the tester for anything I want an opinion on... I'm sure!

I will post photos as well as recipes of the new recipes I have and will let you know how they turn out!

Orls
xx
PS Happy Birthday to my other dude Paddy. I was away for his big day last week and I can't believe that he is already 7!!!! Lemony men making their way to you this weekend buddy!!!
:)