I must admit i’m not a massive fan of the barleywine style, but around Christmas I can’t resist a snifter of Thomas Hardy and one of my favourite barley wine mince pies after dinner. Like a good barleywine, the mincemeat will improve somewhat with age.
400g Cooking apples, cored, peeled & chopped finely
180g Atora beef suet
225g Chopped mixed peel
300g Dark brown soft sugar
50g Dry malt extract (optional)
Juice of two oranges and zest of one
Juice of two lemons and zest of one
50g Chopped almonds
5 – 6 Level teaspoons of mixed spice
1 Level teaspoon of cinnamon
Half a grated nutmeg
Half a cup of barleywine or old ale
This recipe will make 3 x 3lb jars. Thoroughly combine all of the ingredients in a bowl apart from the barleywine. Allow to sit for a day or two in a cool place. Transfer to a large pot, cover with foil and put into a 100C oven for three hours to kill any wild yeast. Once cool, stir in the barleywine and spoon the mincemeat into sanitised jars and store in a cool dark place.