Grow Your Own Magazine

--------------------------------------------------------------------------------

This is my favourite mincemeat recipe which I have done for several years now.

3/4 pint med cider
1lb soft dark brown sugar
4lbs cooking apples peeled cored and chopped small
1 teaspoon mixed spice
1 teaspoon cinnamon
pince of cloves if you like
2lb dried fruit..i use a mix of raisins, sultanas and a few currants or sometimes dried apricots.
[The actual recipe states 1lb each of raisins and currants. ]
4oz glace cherries chopped
40z almonds finely chopped
grated zest and juice of 1 lemon
1/4 pint rum or brandy


Put cider and sugar into a large saucepan and heat gently until the sugar has dissolved. Stir in the rest of ingredients except brandy/rum. Bring slowly to the boil stirring all the time. Lower heat, partially cover pan and simmer for 30 mins. Remove from the heat and leave to become completly cold. Stir in the brandy/rum and spoon into cold, sterilised jars making sure there are no air bubbles. Cover with waxed discs and tight fitting lids.

I make this end of october and keep till christmas.

The dried fruit combination is really up to you just so long as in total it weighs 2lb.

Thanks for that Shirley - that sounds really tasty - I don't like the shop bought ones with the bits of white suet in.

I still have some left from the batch I made last year! But will probably still make some more this year - I like to get in to the spirit of things!

I bought my first Christmas pud and a tub of brandy cream yesterday - definitely won't last Christmas Day

I'm sorry... Bought????
(Only kidding)

I have to agree Waffler.

Mrs Grief will be tied to the work tops soon (old habits ) & whilst there will be making her scummy puds & cake.

__________________
ntg

Never be afraid to try something new.
Remember that a lone amateur built the Ark.
A large group of professionals built the Titanic

http://grief-encounters.blogspot.com/

Thought that the point of wax discs was that you put them on hot jam (or whatever) melted the wax to form a seal. How do they work if the mincemeat is already cold? Do you need to keep it in the fridge so that it doesn't go off? Sounds lovely but don't want to find it's gone mouldy when I make mince pies for the in-laws in Christmas Eve!

I put cellophane over mine and put in enough alcohol to keep the mould at bay. I've opened jars a year later (and will be doing again this year, it seems) and they've been fine - although sometimes seem a little dry: more alcohol!!

Ah yes, hadn't thought of the obvious fact that the alcohol would preserve - pretty obvious really. Will try and find the time to make some up next weekend.

Like the sound of that recipe shirley. And no suet means it avoids any problems for coeliacs and us non wheat eaters cos finding the vegetarian stuff made with rice flour is hard work.

I have a really nice mincemeat loaf recipe that I will post.

__________________
Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

I have always used wax discs. Yes I do store in fridge once opened. Although it tends not to last too long.

Made this up at the weekend and it's now jared (is that a real word?) and waiting. Tried a bit (just to check you understand) and it was dead good - really like the apples in it. Guess it will mature between now and Christmas and be even better by then. Can't believe it, was summer only the other week and now I've made mincemeat and a christmas cake and have my mum asking me what I want for Christmas. So wrong!

I know. I admit I have done a lot of present buying. Only wrapped one that is because it is an odd shape and I can't hide it easily

__________________
Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

I made the mincemeat the other weekend. It seems a little "wet" - is this right?

__________________
Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

Wouldn't call mine wet but suppose it's not as dry as some of the shop bought ones - having said that I usually wet them up a bit with a bit of orange brandy.

I made some from a Schwartz (other brands of herbs and spices are available) recipe a few years ago which was deffo drier although moister than a shop bought one. Mind you I did use pears.

__________________
Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

The mincemeat is more wet than shop bought varieties. On keeping the liqiud will sink to the bottom of the jar so when you are about to use it turn your jar upside down or give a good mix to ensure the mincmeat is moist throughout. Hope this helps.

__________________
Have nothing in your houses that you do not know to be useful or believe to be beautiful..William Morris

A quick mincemeat cake (if you've eaten enough mince pies)
150g butter
150g sugar (caster is best but any will work)
3 Eggs
150g self raising flour
1/3 - 1 jar mincemeat (depending on how much you have)
Preheat your oven, gas 5 electric 180
Cream the butter and sugar, beat in the eggs and flour (add them together and mix well, it stops them curdling)
Add your mincemeat, I bake this in a large (8" I think square tin) and it takes about fifity minutes, but test by touching the centre lightly and it should spring back. Two sandwich tins take about thirty minutes.
Like most of my recipes this has been tested to destruction by several years worth of pupils so is generally foolproof. (Unless its a really good version of fool)