Especially Health Tangy Citrus Peel & Mincemeat

Here is a recipe for your own citrus peel and your own mincemeat. Watch out for pudding and cake recipes, and our own Especially Health Christmas Baking kit. (including recipe and all the ingredients.)

TANGY CITRUS PEEL FOR CHRISTMAS BAKING

• Organically grown Oranges and Lemons, with good skins.
• Meridian Organic Apple Juice Concentrate.

Wash the fruit well. Peel the fruit thickly, and cut the peel up into small chunks. (The flesh of the fruit is not required for this recipe). Place the chopped peel into a container and cover it with the apple concentrate. Allow the peel to soak in the apple juice for at least five days, keeping it in the refrigerator. Then put the peel and juice into a heavy non-aluminium pan. Add water if necessary to cover the peel. Bring the peel and the juice to the boil and simmer, uncovered until the liquid is reduced to almost nothing. Allow to cool and then store in the refrigerator until needed. Use within one month. It is very fruity and has more flavour than sugared peel. I use only half the amount when substituting it in standard cake recipes.

CHRISTMAS MINCEMEAT

• 8oz/250g Eating apples (Cox are good) 8 oz/250g raisins
• Large orange or 2 oz/65g 'Tangy citrus peel' 2 tps mixed spice
• 4 oz/125g whole almonds 1 tsp grated nutmeg
• 8 oz/250g currants Orange juice
• 8 oz/250g sultanas Brandy or rum if desired

Grate the rind from the orange or use 'Tangy no added sugar citrus peel' (see above recipe).. Mince the almonds and dried fruit. Remove the cores and skin of apples if desired. Mince the apple and add to the dried fruit. Add the spice, orange rind and juice or prepared peel. Mix well with brandy, rum or more juice as desired. Spoon into clean jars and store in a the fridge or very cool place. If too warm excessive fermentation will occur.