Years ago, there was a fuss about preservatives and such, so my wife and some friends decided to make their own mincemeat without the added chemicals. The result was so much better than the commercial stuff that it has become a family tradition. I have carried it on because I like it, but if I didn't , two of my daughters would insist. The third doesn't understand how anyone can eat the stuff, although i'm not sure if she has actually tasted it.
For what it's worth, here is the [strike]formula[/strike] recipe:
Mincemeat
½ lb Currants
½ lb Sultanas (Golden Raisins in USA)
½ lb Raisins
½ lb Cooking Apples, peeled and cored
¼ lb Candied Peel
½ lb Suet*
½ level tsp. mixed spice
Grated rind and juice of 1 lemon
½ lb moist dark brown sugar
2 oz. chopped almonds
1/8 Pint of brandy (2½ oz.)
Chop the first six ingredients, add the rest and mix thoroughly. Place in a covered bowl for a week, stirring every day. Turn into sterilized jars and seal airtight.. Keep for a few weeks. Stir well before using.
* You can omit the suet but it tastes better with it. A compromise is to dot the mince tarts with a tiny bit of butter just before you bake them.
ooooh, I'll get this printed and up to the head office (wife) straight away,lol
I had posted a mincemeat recipe about 3 years ago!!
here
(A search would've revealed the pesky little devil...)
Andrew :)
Was not here three years ago, sorry, I'll try and be earlier next move. )
Until it was posted, I was not even thinking about it.
I think the comment referred to the OP who could (should) have added to the original thread so all recipes would be available in one place for your culinary pleasure ;)
Well, I appreciated it cos I'm working on a Mac and the search function doesn't.
Thanks for the receipt, but to let it stand it's a bit late isn't it? However it is now in Annie's receipts for seasonal cooking. grin
I think the comment referred to the OP who could (should) have added to the original thread so all recipes would be available in one place for your culinary pleasure ;)
The OP posted a little chat about having just prepared the mincemeat. As an afterthought, he added the mix to avoid somebody coming back for the recipe, with the high probability that they would be chastised for not searching for it. Thus, the OP thought he would avoid a great fuss. :mrgreen:
The best laid plans......... :mrgreen:
The road to hell is paved.......... :mrgreen:
[quote]The road to hell is paved.......... :mrgreen:
With Mincemeat I hope :lol:
[quote="londonsquare @ Tue Nov 22, 2005 5:18 pm"]
The road to hell is paved.......... :mrgreen:
With Mincemeat I hope :lol:
I like my mincemeat cooked in little pies made of good short cut pastry. You can pave the roads with the commercial stuff if you wish. You won't want to eat it after the real stuff. :lol:
your only in PA, I'm next door, I'll be round in a minute )
I'm betting LondonSquares Christmas cake would take you over the breathalizer limit. Can i have some please?!?!?!
Well what's left after you've lit it....
"Anyone for Christmas pudding?!" FOOMSH!
Well what's left after you've lit it....
"Anyone for Christmas pudding?!" FOOMSH!
Oh lord, I have no one coming over this year so I'll just have to pay the $6.00 for an imported pud. Served with brandy butter, oops, dribbling as I type. :lol:
Well what's left after you've lit it....
"Anyone for Christmas pudding?!" FOOMSH!
You need to ask Ben about the pud I lit at her place last year :oops:
(home made of course)
Fortunately, as she's on her way here right now, I know she's not reading this and the thread'll probably be dead and buried by the time she gets online again :mrgreen:
Oh my, best not let this sink off the first page then. I remember 6 years ago when Mum tried a home made one, we wasn't sure it could be put out without using a blanket or buck of water lol