Million-dollar mincemeat

The million-dollar question: what is love?

Christmas.

Christmas.

And I'll say it one more time,

Christmas!

Christmas brings past, present and future together like no other day. Emotions run high this time of year. Pressure pulses, lights flash and the true message of Christmas may sometimes get lost in tinsel. The Feeling Food approach to Christmas ~ forget the spending, the wrapping, the card writing and the grand expectations - simply be. Be true to you! And enjoy the very special moments that dance a merry tune this time of year . . . 

What is the million-dollar commodity?

Time. Tick tock, time. Take some time to figure out what will make this Christmas special for you? Be thankful for challenges, they make you strong, be gentle with your foes, it'll make you wiser, and above all cherish those you love, they are priceless.

Life is precious.

An old friend, Angela, asked me for a mincemeat recipe. I've chatted with my dear Granny, looked through my beloved Mums Christmas notebook and thought to myself, what would go into a million dollar mincemeat recipe? And here is my special mincemeat recipe, a happy combination of all three! Enlightened with fig, given a fantastic health boost by goji berries and cranberries (wonder foods) freshened by lime and given festive cheer with ruby port and cointreau for good measure.

As I pottered about making this, with the radio in the background playing Christmas tunes, I couldn’t help but feel thankful. What a simple pleasure it is to make mincemeat. Fragrant scents and gentle mixing make this day feel more festive.

Wishing you peace and warmth.

Lots of love,

FFX

Million dollar mincemeat

MAKES 1 litre

Bramley apples, 200g, peeled, cored and chopped

Dried cranberries, 75g

Goji berries, 75g

Figs, 150g trimmed and chopped

Sultanas, 150g

Raisins, 150g

Vegetarian suet, 150g

Soft light brown sugar, 150g

Limes, 2 zest and juice only

Lemon extract, 1 tsp

Vanilla extract, 1 tsp

Honey, 2 tbsp

Cointreau, 30ml

Ruby port, 60ml

Ground ginger, 1 tsp

Ground cinnamon, 1 tsp

MIX all the ingredients together.

HEAT in a large saucepan gently, until suet has melted and everything is glistening.

SPOON into sterilised jars and seal.

MERRY goodness awaits!