Question about Christmas Mincemeat - Delia recipe

Bongedone

floyd wrote: »

Has anyone ever made Delias mincemeat in glass kilner jars without using wax paper on top? Does it keep OK?

Reason I ask is because I have ordered wax discs but they won't arrive until after the weekend and I need to make the mincemeat this weekend. I dont want it to go mouldy

I made some last year but have not checked it. It is in a box in storage. I will get it out when I get home and have a look.

oldMcDonald

I went a little cold when I read this OP as I have a bowlful doing the 12 hour soak in my kitchen right now! Thanks everyone who said they had got on ok with Delias recipe - I thought 'If it's Delia then it can't go wrong', then read this!!:)

floyd

Well I have made it and potted it up in Le Parfait jars. I probably wouldn't use them again as the rubber seals were a swine to get on as you are not supposed to put them in the oven with the rings on. This meant that I spent far too long faffing about with the jars before putting the mincemeat in so I hope I didn't contaminate them.
I put circles of greaseproof on top as my wax discs haven't arrived and I also added 2 extra teaspoons of brandy on top to sterilize everything! Can't you tell I am paranoid about this!
I really hope it keeps OK, I need to find somewhere cool and dry in our rather warm double glazed house!

Mummy_Jo

Hi all

I am hoping that once again your fountain of knowledge can help me.
I am making Christmas mincemeat from Delia's cookbook. It has soaked, been in the oven for the necessary three hours and I've just mixed it all together having put in the brandy. Here is the problem:
There is still loads of suet that has not dissolved. Should there be? I don't actually like the stuff so have no idea what it should look like. My hubby reckons that "there is too much white stuff!"
What should I do?
Put it in Jars
Put it back in the oven? If I do what about the Brandy will I need to add more? Will it evaporate?

Any help will be greatly appreciated.

Thanks in advance
Jo

poppet

I think you can expect some of the suet to not have melted - but most of it should. It wont hurt to put it back in the over for a bit longer - just keep and eye on it in case it burns. I would pop it back in for 10 minutes and see what happens.

rockie4

I made this last year, not all the suet dissolves, put it in jars it'll be fine!

I did 'make sure' by pouring an extra half teaspoonish of extra brandy over the top though
I've got a jar left and it's still ok!

thriftlady_2

I didn't like this method of making mincemeat. When the mincemeat cools the suet solidifies again and it doesn't look very attractive.

Mincemeat doesn't need cooking in order to keep, just plenty of sugar and alcohol;) The only reason for the suet is historical. It is a leftover from when mincemeat used to contain meat.

Penelope_Penguin

When you cook the mincemeat (in pies of puddings) the suet will all disappear. I've used this recipe for years, and have no problem with traces of suet in the mincemeat

thriftlady wrote: »

I didn't like this method of making mincemeat. When the mincemeat cools the suet solidifies again and it doesn't look very attractive.

Mincemeat doesn't need cooking in order to keep, just plenty of sugar and alcohol;) The only reason for the suet is historical. It is a leftover from when mincemeat used to contain meat.

Would you share your recipe, please

Penny. x

tiddly_widdly

This is my mincemeat recipe and I have to say it is absolutely delicious. It doesnt have the sharpness of most mincemeats. Definately a luxury one.

225g sultanas
450g raisins
450g currants
350 g suet
1 large cooking apple
350g soft brown sugar
1tsp nutmeg
1 tsp cinnamon
50ml of guiness
brandy
juice of 1 lemon.

Combine everything together and mix very well. Cover the bowl with cling film and leave in the fridge for 24 hours.

Push the mixture into jars leaving no air gaps.

This needs at least 2 weeks before using and only improves with age.

Enjoy, its very moreish

thriftlady_2

Penelope_Penguin wrote: »

Would you share your recipe, please

Penny. x

I just wing it really:) . Turns out different each year. I include lots of dried vine fruits and chopped cooking apple, sugar and brandy then various other dried and candied fruits. I always put in suet but I prefer it to remain unmelted. I have made the Delia recipe before but wasn't terribly impressed.