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Wildfood.info • View topic - Mincemeat

Mincemeat

A preservers paradise. Jams and chutneys everywhere.

Mincemeat

Postby Zosherooney » November 12th, 2013, 6:48 pm

Just thinking of making some and found this recipe. What I like is the addition of a bay leaf. Do you make your own or have you a special recipe or buy from a shop ????

http://www.bbcgoodfood.com/recipes/4829 ... -mincemeat
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Re: Mincemeat

Postby ianinfrance » November 12th, 2013, 11:54 pm

Yes I make our own, and I use which is the best I know - and about the easiest.
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Re: Mincemeat

Postby karadekoolaid » November 13th, 2013, 12:33 am

It's not a great favourite over here, but I did make some once, about 15 years ago. The bayleaf sounds very interesting ; a nice floral touch perhaps!
I'm sure Ian would agree with me when I say that the longer you keep mincemeat (within reason, of course!) the better it tastes. So, if you decide to make some now, fine; but it'll be a thousand times better next year.
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Re: Mincemeat

Postby ianinfrance » November 13th, 2013, 1:40 am

Last edited by ianinfrance on November 13th, 2013, 9:38 am, edited 1 time in total.
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Re: Mincemeat

Postby Zosherooney » November 13th, 2013, 6:56 am

Hi Guys, I do have a jar left from 2011, so maybe I will leave this batch for a decade or two !!!
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Re: Mincemeat

Postby irishcountry-cousin » November 13th, 2013, 2:06 pm

This is my recipe. AND I have some left from last year.

http://fionsars.blogspot.ie/2012/12/chr ... -pies.html

It is based on the Ballymaloe recipe. (Lots of whiskey :D )
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Re: Mincemeat

Postby Zosherooney » November 13th, 2013, 2:28 pm

Looks nice Irish, I am going to make some pastry adding some rice flour, for a biscuity effect, have lots of apples left over so will let you know how it goes.
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Re: Mincemeat

Postby FoodMary » November 18th, 2013, 3:27 pm

My recipe has grated suet, but it is an ancient one. I just use Atora - I find it adds a nice richness.

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Re: Mincemeat

Postby Ratatouille » November 20th, 2013, 7:43 pm

Here's my recipe. I have used grated suet in the days here when I couldn't get the bought stuff:

Granny's Mincemeat

350g/12 oz currants
250g/8 oz sultanas
359g/12 oz seedless raisins
100g/4 oz chopped candied peel (I always use whole peel and cut it)
350g/12 oz tart apple, peeled and chopped
100g/4 oz almonds, peeled and shredded
500g/1 lb dark soft brown sugar
5oog/1lb shredded suet, this can be vegetarian
Half a nutmeg, finely grated
Half a teaspoon ground cinnamon
Grated rind and juice of a lemon and an orange
3900ml/10 fl oz rum or brandy

Mix together all the ingredients, stirring thoroughly. Cover and leave in a cool place for at least 24 hours. Stir again and bottle into clean jars. Seal and store in a cool dry place for at least 2 weeks before using.
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Re: Mincemeat

Postby StokeySue » November 21st, 2013, 10:03 am

I use a Katie Stewart recipe from her Times Cookery Book

It has a relatively high proportion of apple, but I find I need more liquid than she specified

However I make one other modification; I sub block dates (minced) for part of the mixed dried fruit; this is what my Granny used to do for economy when Lion of Babylon dates were 4d a block. More expensive now, but still cheaper than most vine fruits, and I like the richness of flavour and texture that they give

Proportions are then, as used by me (slightly modified from the original):
3 lb dark dried fruit (any mix of sultanas, raisins, currants, and the dates)*
4 oz almonds
6 oz peel
1 lb Bramleys
! lb soft brown sugar
8-12 oz suet (i often leave this out, it makes little difference when eaten hot, and is nicer cold without IMO)
1 rounded tsp cinnamon
A good grating of nutmeg (at least ½ a tsp)
grated rind of 2 small sweet oranges
Juice of the oranges made up to about 10 oz with booze"

*Playing around and trying not to have ingredients left over, I decided years ago that the precise proportions of the various dark fruits didn’t matter as long as there wasn't an excess of currants (gritty) and the booze tends to be any that needs using up, I have used Cyprus cream sherry with a dash of cooking brandy in my more impecunious days, but these days it is usually Lidl's James Cook Overseas rum, which is my default spirit for desserts and pastries
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Re: Mincemeat

Postby Zosherooney » November 22nd, 2013, 6:10 am

Slipping sideways slightly Sue, that rum from lidls is a half decent spirit. We both like dark rum and it is less pricy than Lambs or other brand names. Brings back memories of a holiday on Barbados, many years ago.
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Re: Mincemeat

Postby Hope » November 22nd, 2013, 10:03 am

I do Delia's, but without the suet (because even with veggie suet it's still far too fatty for my tastes) and without alcohol (children). we love it.
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Re: Mincemeat

Postby StokeySue » November 23rd, 2013, 6:22 pm

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Re: Mincemeat

Postby suffolk » November 23rd, 2013, 6:46 pm

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Re: Mincemeat

Postby Rainbow » November 23rd, 2013, 10:47 pm

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Re: Mincemeat

Postby StokeySue » November 24th, 2013, 3:22 pm

I just leave out the suet Rainbow; as I said above I find the suet unpleasant if the pies are served cold

Works fine :tu:
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Re: Mincemeat

Postby Zosherooney » November 24th, 2013, 11:31 pm

Never ever have cold mince pies, even if it is a few seconds in the MW..... to keep the pastry crisp.
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Re: Mincemeat

Postby StokeySue » November 25th, 2013, 9:41 am

Mainly have cold mince pies if i take them into the office or out & about - nowhere to warm them

Or random sneaking of a mince pie to go with a coffee ! :oops:
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Re: Mincemeat

Postby Rainbow » November 26th, 2013, 1:33 am

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Re: Mincemeat

Postby ianinfrance » November 26th, 2013, 8:02 am

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Re: Mincemeat

Postby Rainbow » November 26th, 2013, 9:48 am

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Re: Mincemeat

Postby StokeySue » November 26th, 2013, 9:54 am

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Re: Mincemeat

Postby ianinfrance » November 26th, 2013, 10:44 am

Last edited by ianinfrance on November 26th, 2013, 10:45 am, edited 1 time in total.
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Re: Mincemeat

Postby Hope » November 26th, 2013, 12:08 pm

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Re: Mincemeat

Postby Rainbow » November 26th, 2013, 10:03 pm

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Re: Mincemeat

Postby ianinfrance » November 26th, 2013, 10:21 pm

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Re: Mincemeat

Postby Rainbow » November 27th, 2013, 10:31 pm

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Re: Mincemeat

Postby denada » November 27th, 2013, 10:36 pm

Could you use one of the olive oil "butters" or are they too soft. When I'm in Oz I always grate frozen butter if I can't get the suet.
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Re: Mincemeat

Postby denada » November 27th, 2013, 10:37 pm

Meant to say, don't use Copha :scared:
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Re: Mincemeat

Postby ianinfrance » November 28th, 2013, 12:59 am

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Re: Mincemeat

Postby Rainbow » November 28th, 2013, 10:35 pm

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Re: Mincemeat

Postby Hope » December 1st, 2013, 9:25 am

mmm - my house smells like christmas! Mincemeat is in the SC on low.
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Re: Mincemeat

Postby Zosherooney » December 1st, 2017, 5:32 pm

2017 Mincemeat is marinating now. I have read a lot about 'to cook or not to cook' mincemeat on a low heat in the oven and as I have always just jarred it, have decided to keep to the same theory. There should be enough alcohol sugar and citrus to preserve it for the time it takes to eat it ! :tu: :chef: :chops: I have again leaned towards star anise, for us it is an interesting change from the run of the mill....
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Re: Mincemeat

Postby Zosherooney » December 3rd, 2017, 7:56 am

I jarred this up yesterday, it had developed a lovely almondy, star anise aroma and flavour. It produced a very large jar and a small one for a hostess gift on the 16th of this month.
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Re: Mincemeat

Postby TeresaFoodie » December 11th, 2017, 6:24 am

I just found this baked mincemeat doughnut recipe in a Christmas magazine I forgot I had and thought I would share.

https://www.bbcgoodfood.com/recipes/147 ... -doughnuts

They look do-able, no need for a deep fat fryer and :chops:
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