So every year as Thanksgiving approaches (or in this case has past) I begin to think about the delights this time of year holds, and how the period from Halloween through New Years is one of my favorite times of the year (aside from the return to studying and writing).
I may not always enjoy the colder weather, the damp and darkness, but I do enjoy unearthing my tweeds, baking spicy goodies, and there is definitely something to be said for long winter evenings...at home with a good book or movie, or out in the pub with an Irish coffee and good conversation. I fondly refer to this time of year as the "Eating Season". So in honor of the Eating Season (and also to minimize my time in writing this blog), I've decide to share a recipe for mince to go into mince pies*!
*For those of you unaware of the delights of mince pies, I'll put your mind at ease. Mince meat is just fruit, not really meat, and these spicy, delightful little pies are just the thing for the Holidays. So whip up some pastry dough and try out this yummy recipe for the filling!
In keeping with the theme of November's post, I'm going to share my cranberry sauce creation. Upon discovering (on Christmas day!) that we didn't have the time to make my grandmother's cranberry sauce, I decided to whip up some of my own, using some of the leftover ingredients from the mince pies (see November's post). So here's a picture of what I concocted (above) and a picture of the ingredients (below)that I scribbled down afterward, upon my brother's request.
...and for those of you who "follow" my blog, here are a few pics of the mince pies I made with the recipe from November's post. If you're makin' this in the US of A...I couldn't find suet or mixed peel. So I substituted butter for the suet and added a bit more marmalade and extra dried fruits as a substitute for the mixed peel.
