I've wanted to make a real mincemeat, and then Dan Lepard, the fantastic baker and food writer at the Guardian, posted a recipe.
Here's the boozy mix of currants, sultanas, prunes, raisins, apples and spices — it sat for a month, being mixed once and topped with booze a hanfdul of times (I used, at varying times, bourbon, brandy, or rum).
Here it is mixed again and topped off with a bit of rum, in my favorite crust (Tartine's recipe).
Topped with lattice...
And completed.
And voilà!
