Steps to Make Fermented Chilli Sauce Uk

Mum's Mincemeat

In this episode, i show you how to make a fermented hot sauce using dried chilli peppers while i make a new hot sauce for your to buy using my piri piri.

Recipe Summary Mum's Mincemeat

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Ingredients | Fermented Chilli Sauce Uk

1 pound suet

1 pound brown sugar

1 pound sultana raisins

1 pound dark raisins

1 pound dried currants

4 ounces candied mixed fruit peel

4 ounces chopped almonds

¼ cup ground allspice

3 tablespoons ground nutmeg

1 tablespoon salt

3 pounds apples, grated

Directions

Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.

Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.

Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.

Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Info | Fermented Chilli Sauce Uk

prep: 45 mins additional: 3 days total: 3 days Servings: 50 Yield: 50 servings

TAG : Mum's Mincemeat

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