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Does anyone have a nutty mincemeat recipe?
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sazzy6
Posts: 342 Forumite
I have promised to make my mum some mincemeat this year but the one she likes is full of nuts. I have looked on line but most of recipes only contain fruit and the like.Does anyone have a tried and test recipe?
I need to get going on this one if it is to be ready for December!
Cheers in advance
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Mincemeat is a flexible feast. Just add chopped nuts to any recipe. There is one on Delicious mag web site. Sorry cant do links (must learn). Almonds, pecans and hazelnuts would be good to use.The time will come when you have everything but time.0
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I made Nigella Lawson's mincemeat last year - it had nuts in it and was delicious (I've written the recupe in my own words to comply with copyright):
simmer for 30min:
250g brown sugar
250ml dry cider
1kg peeled, quartered cooking apples
2.5ts mixed spice
2.5ts cinnamon
250g currants
250g raisins
75g glace cherries
75g blanched almonds
ring and jiuce of 1/2 lemon
When it looks all nice and pulpy remove from the heat. Cool a littel and add 6TB kirsch (I think I used rhum)"Finish each day And be done with it.
You have done what you could.
Some blunders and Absurdities have crept in.
Forget them as soon as you can."
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Absolutely:T Mincemeat is the perfect recipe to customise -just add nuts to your usual recipe. I always put lots of dried apricots in mine because I like them.Lady_Aitch wrote: »Mincemeat is a flexible feast. Just add chopped nuts to any recipe. There is one on Delicious mag web site. Sorry cant do links (must learn). Almonds, pecans and hazelnuts would be good to use.
BTW it doesn't need to be cooked at all although some recipes do say to cook- I never do and it keeps for a good year.0 -
Thanks for your help!
npsmama: I will use yours as my basic recipe and then add more nuts!
Lady Aitch and thriftlady: I was concerned about the amount of solid to liquid (if that makes sense?) If I add almonds, pecans and hazelnuts do I take other things out? Also do I cook the mixture with the nuts in? I have never made mincemeat before so sorry if these questions are daft! :rotfl:0 -
Sazzy, just stop adding things when you're happy with the texture/consistency. If it is too stiff add more booze. Remember my motto 'if some is good, more is better':D:beer: Seriously, though, keep tasting bearing in mind it will mellow over time.
You really don't need to cook it because all the ingredients are ready to eat -apple, dried fruit, nuts, sugar, alcohol -even historically authentic recipes with meat in them aren't cooked as the sugar and alcohol do it for you.0 -
Great-thanks for that. I'll give it a go.0
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