Burnt mincemeat

Jammygal

I put my mincemeat in the slowcooker this morning on medium and stupidly left it on all day:rolleyes: .
I came back at 4.30 to wierd smell, very black looking wet mm and the apple, cherries had all become dark in colour and the shredded suet had completely disappeared into a pool of fat. It is now cooling down and tastes a little burnt/ bitter but I am not sure how much of this is down to the mixed peel and zest
Can it be saved????? What do you reacon??? Mincemeat is not something I would usually taste outside of a mince pie !!!

thriftlady_2

If it doesn't taste too bad I'd use it. I don't think there's much you can do to get rid of the burnt taste.

Why does everyone seem to be cooking their mincemeat these days? I never do. It keeps perfectly well without the need to cook it:) Honest;)

Jammygal

thriftlady wrote: »

If it doesn't taste too bad I'd use it. I don't think there's much you can do to get rid of the burnt taste.

Why does everyone seem to be cooking their mincemeat these days? I never do. It keeps perfectly well without the need to cook it:) Honest;)

I wish I hadnt cooked it now thriftlady!!!.....like you I have a kid with a nut/seed/egg allergy so cook most things to avoid problems;)
Am hoping brandy will do the trick

Bongedone

Sounds normal to me. It is meant to be swimming with fat. Mix it through.

Read Delia's description: -

http://www.deliaonline.com/recipes/home-made-christmas-mincemeat,1235,RC.html

MRSTITTLEMOUSE

I'm with Thriftlady,I've never ever heard of anyone cooking mincemeat.
I usually make my mincemeat 6 months before I'll need it and any jars leftover will still keep for months in a cool dark cupboard.
I think the burnt/bitter taste is something you won't be able to get rid of I'm afraid.