Making mincemeat ...

[Millie1]

Does anyone know if, when making mincemeat (of the mince pie variety!), if I quarter the recipe quantity I should adjust the cooking time down to a quarter too? Don't know whether all recipes are cooked in the same way but this is Delia's and gets 3hrs plus in a v. low oven.

Any ideas?

Thanks!

Anyone able to help??

I wouldn't alter it that much...but it will probably cook sooner.

Can you 'test' the dried fruit...I'm assuming the raisins etc. will need to soften...but I'm not sure?

I never actually cook mine - just do the mixed together kind. I think the cooking in the kind you are doing is to melt the suet and blend it into the fruits. So long as this has happened you don't need to "cook" it. Too long would be bad.

Thanks ladies!

Would someone mind describing the "mixed together kind" for me please???

I tried to do mincemeat a la Delia last year but it was really claggy and awful. Not sure whether it was something I did wrong with the method (e.g. cooking too long) or the fact I used vegetarian suet which may not have worked so well. Have already decided not to do it this year but if there's an easy no-cook one, I've got some really nice mixed fruit just asking to be put into pastry... ???

Most recipes for mincemeat are just mixed together. The cooking one is the exception rather than the rule.

llb eating apples finely chop or grate.
4 oz almonds - chop.
l lb raisins
6 oz sultanas. 6oz. currants
4 oz mix peel
4 oz beef or veg suet - doesn't make any difference which
l lb soft brown sugar
grated rind & juice of 2 lemons and 2 oranges
2 teasps mix spice
2 teasp ground cinnamon
1/2 teasp grated nutmeg
1/4 pint brandy

place all in bowl. mix well. cover. leave 2 days in cool place for flavours to develop. stir in brandy. mix well. pack into sterilised jars (I don't actually sterilise mine, just make sure they clean and dry) Lids on. Store for a month before using - too late Aren't we! never mind.
This is National Trust recipe and makes loads. I do half.

Brilliant, Janglybells - will print this one out for next year, or keep an eye out for others at the time. Didn't realise that most of them didn't get cooked or I'd have tried it!

Aaargh ... I've just mixed Delia's (to try and cook this year) ... heaven knows what it'll be like. Next time round I'll try yours Janglybells. Infact, Nigella has an unusual recipe in her new book for a rhubarb and vanilla mincemeat which is what I wanted to try but can't get rhubarb . Can I use Delia's 2 days after I've made it?????

Yes you can use it that soon, but you are supposed to leave it 2-3 weeks for flavour to develop.