COUSCOUS TRADITIONAL MOROCCAN : A CULINARY JOURNEY TO MOROCCO

The word "mincemeat" might not evoke much excitement outside of England, probably due to its misleading name. Meat is not typically associated with desserts in many cultures (though I did encounter an intriguing chocolate and beef pastry in Sicily). However, traditional mincemeat is indeed a delightful addition to holiday treats. To make it authentically, you need suet from a butcher, which can be quite a challenge. I remember the first time I tried to make it in France; I asked a Parisian boucher for beef fat to use in a dessert. The bewildered look on his face suggested he wasn’t sure if I was serious or entirely sane. (Admittedly, it’s not the first time I’ve encountered such confusion here.)

For those who find traditional mincemeat a bit too labor-intensive, there’s a simpler alternative. You can still enjoy the rich flavors of candied peel, spices, dried fruit, and brandy by making a quick version of mincemeat.

I first shared this recipe back in 2008 and recently gave it a refresh with new photos, hoping it would get more attention on social media. (So, if you enjoy it, please share! That’s what the internet is all about, right?)

This recipe comes together in under 10 minutes, with just a bit of chopping and mixing. While I usually make my own candied orange peel*, I sometimes rely on store-bought versions, which I find at specialty baking stores like G. Detou or Middle Eastern markets with a great selection. You can also easily purchase candied orange peel online. 

This easy blend closely resembles traditional mincemeat and is even vegetarian, making it a dessert everyone can enjoy. It's the ideal amount to mix with sliced apples or pears for a pie or crisp. You can also swirl it into freshly churned vanilla ice cream, adding a delightful and unexpected twist to your holiday dessert menu. The festively spiced ice cream becomes even more delicious when topped with warm chocolate sauce.

Although this quick mincemeat is ready to use immediately, it's even better if you let it sit for a few days to allow the flavors to fully develop as they soak in the brandy. If you can give it some time to meld and mellow, you'll achieve the best results (which will delight those who like to prepare in advance). However, it's perfectly fine to use it on the same day if needed. Just be sure to check the mixture after the first day, as you may need to add a bit more brandy if the raisins and candied peel have absorbed it all to keep the mincemeat moist.

When it's time to serve dessert, people are often surprised to learn they're eating mincemeat. But once they know, it never stops anyone from cleaning their plate.

Quick Mincemeat recipe : 

Here's an alternative rendition of the recipe:

For a single pie, crisp, or cobbler, this batch of mincemeat is perfect to blend with 6 to 8 cups of your favorite sliced apples or pears. Feel free to adjust the amount of mincemeat to suit your taste.

Combine the following ingredients in a bowl:

• - 2/3 cup (90g) coarsely chopped raisins (dark or golden)
• - 1/2 cup (60g) chopped candied orange peel
• - 1/4 cup (60ml) brandy (or substitute with dark rum, whiskey, or orange liqueur)
• - Grated zest of one orange
• - 1 teaspoon freshly squeezed lemon juice
• - 2 tablespoons light or dark brown sugar
• - 1/2 teaspoon ground cinnamon
• - 1/2 teaspoon ground nutmeg
• - 1/4 teaspoon ground cloves

Mix everything thoroughly and pack into a jar, then cover. Let the mixture sit for at least one to three days before using. If the mixture appears dry after the first day, add a tablespoon or so of additional liquor until it's thoroughly moistened.

If you prefer to avoid alcohol, substitute apple cider or juice with a teaspoon of vanilla extract instead of brandy. Store the mincemeat in the refrigerator and use it within a week if no liquor is used.

You can also replace the raisins with dried currants or cranberries for a different flavor profile. Candied orange peel can be found in well-stocked supermarkets during the holiday season or purchased online.

Storage: 

The mincemeat can be stored for several months. If you plan to use it within a week or two, room temperature storage is fine. For longer storage, refrigerate it.

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