Our Christmas table always displays a mixture of Portuguese and British delights. Mince Pies are traditionally eaten in England and these are sweet pies filled with a mixture of dried fruits and spices called “mincemeat” maturated in Brandy for a couple of weeks prior to use. Mincemeat can be stored in sterilised jars for up to 3 months in a cool, dark place. Recipe adapted from Good Housekeeping magazine “Christmas Collection 2019”. Mincemeat 170 ml dry cider 50 g dark brown sugar 2 Bramley apples peeled and chopped into small cubes 2 tsp cinnamon 2 tsp all spice 500 g dried mixed fruit (sultanas, raisins, cranberries) 50 g pine nuts…
