Best Mincemeat Ever?

floyd

I made Delias for the first time this year and was a bit worried about it going moldy but 6 weeks in and it still looks fine. Smelled lovely when I was potting it as well

wogglemaker

[FONT=Verdana, sans-serif]This is the one I'm going to try this year. Not having made it before I cannot comment on its storage time[/FONT]
[FONT=Verdana, sans-serif]SPICY FAT FREE MINCEMEAT -makes 450g
150g (5oz) cooking apples – grated 225g (80z) mixed dried fruit
1/2 tsp mixed spice 150ml (1/4pt) sweet cider 2tbsps brandy whisky or rum

place apples, and fruit in saucepan add mixed spice and cider simmer for about 20 mins until the mixture forms a pulp or most of the liquid has evaporated. Stir in your choice of spirit and allow to cool, this can be kept in the fridge in a sterilised jar for up to 4 months once opened use within a week.[/FONT]

npsmama

Pls can someone point me to the thread on mincemeat recipes?

I want a really juicy one, not one that relies on sugar and spices for flavour but one where the fruit really shine through.

Thank you

[Deleted User]

My old Ma-in law used to swear by soaking the fruit in cold tea .She always did this with the dried fruit for her Christmas Pudding which she made around October.
Me, would dollop a good glug of brandy or a dark soaking of Rum. Only good if its for Grown-ups though

Penelope_Penguin

npsmama wrote: »

Pls can someone point me to the thread on mincemeat recipes?

I want a really juicy one, not one that relies on sugar and spices for flavour but one where the fruit really shine through.

Thank you

I use Delia's recipe I'll add this to the existing thread, so that you can see othere recipes

Penny. x

Mrs_Bea

Hello All
I am trying to think about Christmas and wondered if anyone had any tried and tested recipes for mincemeat. I have tried Deila Smith but find it too stodgy and really don't like it.
Any other suggestions?
Would it be cheaper just to buy it? Would be interested to know what people use as this is a big expense (I make about 10 doz mince pies for other people, us and events that I donate them to).
Thanks
x

PrincessMort

I used this 1st time the other day + it's lush

1.3kg apples (peeled,cored+finely chopped)
juice + zest 1 orange + 1 lemon
600ml sweet cider (I used pear cider - all we had in)
450g brown sugar
1tsp ground cinnamon
1 tsp ground nutmeg
1tsp ground cloves
450g raisins
450g currants
225g glace cherries
100ml rum

put apples, juices + cider in large pan. bring to the boil, reduce heat + simmer for 10 mins. stir in sugar, cinnamon, nutmeg, cloves, raisins + currants. When the sugar has dissolved, simmer for 15 mins. remove from heat + stir in cherries. Allow to cool completely + stir in rum. pack into glass jam jars + cover.

I did alter this slightly based on what I had in the cupboards - I used mixed spice instead of the 3 spices, no glace cherries + couldn't get currants so used sultanas instead. It turned out really well and I was very pleased for a first attempt!

HTH x

Mrs_Bea

oh thanks, that sounds yummy. Will try that and see how I get on. How many jars did you make from one batch? Just a daft question ... is the 1.3kg the weight before or after they have been peeled and cored?
Thanks
x

Mrs_Bea

....... what type of apples did you use, dessert or cooking?
x

babyshoes

Last year we made mincemeat with the leftover damsons from damson gin, plus a bag of mixed dried fruit and spices to taste, put in a jar to infuse for a month or so. It was VERY alcoholic, as you would imagine, but after cooking it was yummy!

A tip my grandmother gave me was to add some chunky marmalade to your jar of mincemeat to stretch it slightly. When I do this, I try to use mostly the chunks and use the jelly like part for my ham, as too much of the jelly bit increases the sugar content to the point where it bubbles out of the mince pies while cooking. I often add mixed dried fruit and brandy too.