Baked Mincemeat recipe
What you need
1lb (454g) Raisins
12ozs (340g) Sultanas
8oz (225g) Candied peel (we used mixed peel)
8oz (225g) Butter
2lb (908g) Dark brown sugar
1lb (454g) Cooking Apple, peeled, cored and grated
4 dessert spoons of Mixed spice
1 dessert spoon of Cinnamon
1 dessert spoon of Ground nutmeg
zest and juice of 1 orange and 1 lemon
6 Tablespoons of Brandy for end of cooking
How to do it
- Mix all the ingredients except the brandy in a bowl and stir well
- Pour mixture in a larger than needed oven proof dish or baking tin to allow for expansion
- Bake for 3 hours at 110C/225F/gas 1/2
- Stir occasionally while baking
- Allow to cool and splash with the 6 tablespoons of brandy
- Use mixture with a nice sweet pastry recipe and watch them dissappear
- Store any leftover mix in a sealed container for later use
Winter
days are Here
Hello from Gougane Barra where
we are very excited to be getting in touch with you in the run up to Christmas
and to give you an update of life in the valley.The hotel is closed for the winter and Gougane Barra is very
quiet. We went for a walk on one of the trails in the forest park this morning and we didn’t meet
one person during our outing. The wildlife are enjoying the quiet and are more
visible this time of year. The hares were hopping about and small birds were
busy foraging and singing, even the white tailed eagle was going about his
business in the blue sky and yet it was quiet enough to hear a sheep bleat from
the mountains.After that it was coffee and a busy office with guests planning their
next visit, buying Canvasses of Gougane and booking lunch for when we are open
in April… There is never a dull moment in Gougane Barra!
