It's never too early for Mince Pies!

Leaves are falling, temperatures are dropping, the buzzard is calling overhead. Winds across the fields from Lands End are picking up, we survived storm Callum, winter is on it's way.

Seeing adverts for the Truro City of Lights parade on Wednesday the 21st of November and the Mousehole Harbour "switch on" on the 15th of December brings on the festive feeling and thoughts turn to Christmas.

Our Christmas starts with mince pies. We all love them way before the event because when Christmas finally arrives there is already so much else around to eat.

So, mincemeat first. Jars have been collected throughout the year. Tried and tested recipe from an old Winter 1996 Prima Magazine Christmas Traditions.

225g currants, raisins, sultanas, dried ready to eat apricots - roughly chopped, glace cherries - finely chopped and soft dark brown sugar. 125g mixed peel. 50g chopped almonds and melted butter. 2tsp ground cloves, ground cinnamon, ground nutmeg. 1tsp ground allspice and ginger. Grated zest and juice of 2 oranges. 150ml of brandy or rum. 150ml of sherry. Stir the ingredients together thoroughly, cover and leave overnight.

The following day, fill the sterilised jars with the soaked mincemeat. Lastly the jars to be given to friends and family decorate with dried orange and cinnamon sticks.

Recipe for making mince pies Freshly baked mince pies

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