287.Mincemeat : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serve mincemeat with either a protein or a starch meal

makes 1 lb mincemeat

1 lemon

2 oz / 50g sultanas

2 oz / 50g raisins

2 oz / 50g currants

2 oz / 50g apples with cores removed

2 oz / 50g suet

2 oz / 50g molasses

¼ teaspoon mixed spice

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground mace

1 fl oz / 30 ml brandy


  • Cook the lemon, peel and all, in a little water until soft, then chop finely in a food processor.

  • Put all the remaining fruit and suet in small quantities through a food processor to chop quite finely.

  • Mix all the processed fruit together with the lemon, suet and spices and molasses.

  • Mix in the brandy, cover the bowl and leave to stand for 24 hours. Mix again before pressing into jars.

  • Keep at least two weeks before using.

Serve mincemeat

  • with baked apples.

  • with yogurt.

  • as a spread on bread or any of the cakes in this book.

  • as a hot sauce on Christmas pudding.