Sure do agree. Delia says that hers keeps at least 2 years and my current batch was made in February this year.karadekoolaid wrote: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.
Zosherooney wrote: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.
StokeySue wrote: Mount Gay Barbados rum
Hope wrote: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.
StokeySue wrote:I just leave out the suet Rainbow; as I said above I find the suet unpleasant if the pies are served cold
Works fine
Two or three iirc. As you say it does look as if it's swimming, but in fact it's only 8% of the total weight and when it's stirred up and put into jars, the suet is a lot less noticeable, and in a pie (hot of course, IMO cold mince pies are as much an abomination as cold christmas pudding) you don't notice it's there at all. Certainly there's less fat in Delia's mincemeat than in most minced meats.Rainbow wrote:I've only made Delia's recipe, which is cooked in a low oven for several hours, I seem to remember. It certainly looked very fatty when I took it out of the oven.
ianinfrance wrote:The suet is, of course, what makes the mincemeat keep for two or three years. Obviously if someone can't eat it, or doesn't like it then another recipe will suit (or should that be suet ? ) them better. IMO it's the best tasting one I know, which is why I make it.
ianinfrance wrote:The suet is, of course, what makes the mincemeat keep for two or three years
StokeySue wrote:Do you really think so?
Rainbow wrote:The problem is I can't get the Atora vegetarian suet over here
Rainbow wrote:Hope wrote: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.
Do you substitute grated butter for the suet? I can't get veggie suet over here but did use it one time when a friend posted some over from UK![]()
Or do you just leave it out altogether? Didn't think that would work?
And without alcohol does it keep for long? Not that I was thinking of omitting the alcohol![]()
StokeySue wrote:Given that the fruit us surrounded by an acidified, alcoholic, thick sugar syrup I've always thought that was what did the trick
If you make a standard recipe like mine or Ratatouille’s, that doesn’t involve heating, the suet stays in shreds and I can’t see how it would do anything to aid preservation
ianinfrance wrote:Am I missing something? Why not just use beef suet? If you can't get the pre-prepared stuff, why not just order some beef kidney fat and chop it up. Or do you have a particular reason to make a vegetarian version?
Hope wrote:no fat in it at all. I can get veggie suet, but it contains wheat, which I can't eat anyway. But my family find it far too rich with any fat in and surrounded by pastry. I make it the first weekend of december and it has lasted in the fridge until at least february or march. I haven't used it beyond then, because we'd eaten it all!
Oh! I'm sorry, I hadn't picked up on that, for some reason, I'm colour blind normally. Well then, if you wanted to use fat, then any vegetable shortening should do it, in the UK, I think Trex is one such, here we have Vegetaline.Rainbow wrote:I've been vegetarian for about 35 years
ianinfrance wrote: Well then, if you wanted to use fat, then any vegetable shortening should do it, in the UK, I think Trex is one such, here we have Vegetaline.
Butter will be fine. Also.. remember that if you do use that recipe, the mincemeat will be baked an hour or two in the oven, so with the odd stir, all the fruit will be well coated, almost irrespective of its state when the mix went in. If you wanted to, you could perfectly well chill the butter to be able to grate it, but I wouldn't personally. I'd just cut it into smallish cubes and then stir a couple of times as soon as the butter is melted.Rainbow wrote:Think I'll stick to butter!
ianinfrance wrote:If you wanted to, you could perfectly well chill the butter to be able to grate it, but I wouldn't personally. I'd just cut it into smallish cubes and then stir a couple of times as soon as the butter is melted.
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