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What mincemeat recipe do you follow?

(11 Posts)
PuppyLoves Sat 15-Aug-09 09:50:09

And when do you make yours?

TeaMonster Sat 15-Aug-09 09:57:37

I use a delia one and make in october

Makes 6 lb (2.75 kg)
Ingredients
1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them)
8 oz (225 g) shredded suet
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons
2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours.
After that pre-heat the oven to gas mark ¼, 225°F (120°C) Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven.
As it cools, stir it from time to time. When the mincemeat is add the brandy. Pack in jars that have been sterilised The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.

PuppyLoves Sat 15-Aug-09 10:16:35

Wow three year! Does it taste better the longer its left?

How do you steralise the jars Teamonster?

QuintessentialShadows Sat 15-Aug-09 10:19:08

I think I am going to make mincemeat this year. Now that I am no longer in the uk I cant buy it.

What is suet?

expatinscotland Sat 15-Aug-09 10:28:07

I use the one that involves driving to the supermarket and picking up a jar, taking it to the till and paying for it.

QuintessentialShadows Sat 15-Aug-09 10:29:37

good to see you expat. smile

you couldnt get one for me at the same time? Or a dozen come to think of it? grin

QuintessentialShadows Sat 15-Aug-09 10:30:18

I left you a message, not sure if you got it.

<highjack over>

expatinscotland Sat 15-Aug-09 10:31:40

oh, will check. haven't been around IYKWIM. sometimes, a break is a good thing!

QuintessentialShadows Sat 15-Aug-09 10:33:15

Totally agree, at times it does a world of good.

TeaMonster Mon 17-Aug-09 13:11:29

Oh sorry just seen this.

Re the Jars I pop them in the dishwasher and then use them, but you can put them in the oven or in boiling water.

Mine seems fine, whenever I eat it, although it doesnt seem to last very long, we make Expats muffins and also pies etc.

QS Suet is dehydrated aminal fat, but you can get a veggie version too

TitsalinaBumsquash Mon 17-Aug-09 13:46:25

I have a book, its ancient, its been passed down through generations. its written and signed by Marguerite Patten, i use it all the time, especaily at Christmas, the recipes are so consistantly good, its my most prized possesion.

I use this recipe for Mincemeat from it.

4oz Shredded Suet or Melted Margarine (i use Suet)
4oz grated Apple
1lb Mixed dried fruit
40z Demerara Sugar
4oz banched Almonds
4oz Mixed Peel
finley grated lemon rind and the juice of 1 large lemon.
1 tsp mixed spice
1/2 tsp cinnamon
1/2 tsp ground nutmeg
4tbsp brandy/whiskey or rum.

Mix all ingredients together then pack into steralised jars and cover with wax rounds or baking paper rounds.

Its really nice, i make my mincepies out of this using Ainsley Harriots lemon pastry and i add and extra splash of whiskey into each pie before putting the li on.

Divine. grin

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