Body & Soul2 mins ago
Mincemeat
10 Answers
Every summer fete has mince pies, but there isn't any mincemeat in the shops because it is "seasonal".
Is there a supermarket which stocks it, or does everyone stockpile at Christmas?
Is there a supermarket which stocks it, or does everyone stockpile at Christmas?
Answers
1 to 10 of 10
I have managed to hack into Mrs Veritas's computer and here is her secret recipe: Ingredients: 1 or 2 quarts brandy Nuts 1 cup dried fruit 1 tsp brown sugar 1 cup butter 1 tsp lemon juice Packet of Suet Directions: A wonderful recipe that has brought joy to all who have tried it. Before starting, check the brandy for quality. Select large mixing bowl and measuring...
18:04 Sun 12th Jul 2009
I have managed to hack into Mrs Veritas's computer and here is her secret recipe:
Ingredients:
1 or 2 quarts brandy Nuts
1 cup dried fruit 1 tsp brown sugar 1 cup butter
1 tsp lemon juice
Packet of Suet
Directions:
A wonderful recipe that has brought joy to all who have tried it.
Before starting, check the brandy for quality. Select large mixing bowl and measuring cup and check brandy again - it must be just right. To double-check pour one level cup of brandy into a glass and drink it quickly. Repeat. With an ekectic mixer, beat one cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure the brandy has not deteriorated. Try another glass. Let stand for 10 minutes. Repeat - open second quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, just pry loose with a drewscriver. Sample brondy for tonsicisency. Next sift 3 cups of salt..... or pepper (it doesn't really matter), sampling the Brondi as you work. Sift pint of lemon juice as you fold in chopped nutter and strained buts. Add 1 babletoon of brown thugar (or whatever colour you can find). Wix mell. Grease oven and turn shookey ceet to 350 gredees. Now pour the whole mess in the coven and ake till throughly brownish. Check the brondy again and bo to ged........
Ingredients:
1 or 2 quarts brandy Nuts
1 cup dried fruit 1 tsp brown sugar 1 cup butter
1 tsp lemon juice
Packet of Suet
Directions:
A wonderful recipe that has brought joy to all who have tried it.
Before starting, check the brandy for quality. Select large mixing bowl and measuring cup and check brandy again - it must be just right. To double-check pour one level cup of brandy into a glass and drink it quickly. Repeat. With an ekectic mixer, beat one cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure the brandy has not deteriorated. Try another glass. Let stand for 10 minutes. Repeat - open second quart if necessary. Add 2 arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, just pry loose with a drewscriver. Sample brondy for tonsicisency. Next sift 3 cups of salt..... or pepper (it doesn't really matter), sampling the Brondi as you work. Sift pint of lemon juice as you fold in chopped nutter and strained buts. Add 1 babletoon of brown thugar (or whatever colour you can find). Wix mell. Grease oven and turn shookey ceet to 350 gredees. Now pour the whole mess in the coven and ake till throughly brownish. Check the brondy again and bo to ged........
Having risked the wrath of the wife,I have now hacked into her PC recipe file!
450 gm raisins
450 gm sultanas
400 gm currants
1 large cooking apple
100 gm blanched almonds
175 gm shredded suet (beef or vegetable is fine)
450 gm dark soft brown sugar
1 tsp ground cinnamon
1 tsp grated nutmeg
1 orange
1 lemon
300 ml brandy,more can be added if required.
The alcohol does burn off when the mincemeat is cooked.
450 gm raisins
450 gm sultanas
400 gm currants
1 large cooking apple
100 gm blanched almonds
175 gm shredded suet (beef or vegetable is fine)
450 gm dark soft brown sugar
1 tsp ground cinnamon
1 tsp grated nutmeg
1 orange
1 lemon
300 ml brandy,more can be added if required.
The alcohol does burn off when the mincemeat is cooked.
Sorry,I forgot the rest of the recipe,namely the method!
1. Clean 5 or 6 jam jars very carefully and dry them.
2. Put all the dried fruit into a large mixing bowl.
3. Add the sugar, suet and cinnamon.
4. Grate the nutmeg (or use already ground nutmeg) and add.
4. Grate the orange rind and lemon rind. Add to the bowl.
5. Chop the almonds. Add to the bowl.
6. Add whichever liquid is used to the bowl
7. Peel the apple, cut into quarters, take out the core and chop finely. Add to the bowl.
8. Stir very well, to mix it all together (traditionally you should only stir clockwise!)
9. Also traditionally, this would now be covered with a cloth and left for a couple of days to 'infuse'. This is not strictly necessary and can be left out altogether.
10. Stir well again and spoon carefully into prepared pots.
11. Push down well in the pots.
12. Cover with waxed paper jam covers. Put on the lids.
13. Leave for a couple of weeks before using, to let the flavours fuse together.
If alcohol is used, the mincemeat is able to be kept for many months
1. Clean 5 or 6 jam jars very carefully and dry them.
2. Put all the dried fruit into a large mixing bowl.
3. Add the sugar, suet and cinnamon.
4. Grate the nutmeg (or use already ground nutmeg) and add.
4. Grate the orange rind and lemon rind. Add to the bowl.
5. Chop the almonds. Add to the bowl.
6. Add whichever liquid is used to the bowl
7. Peel the apple, cut into quarters, take out the core and chop finely. Add to the bowl.
8. Stir very well, to mix it all together (traditionally you should only stir clockwise!)
9. Also traditionally, this would now be covered with a cloth and left for a couple of days to 'infuse'. This is not strictly necessary and can be left out altogether.
10. Stir well again and spoon carefully into prepared pots.
11. Push down well in the pots.
12. Cover with waxed paper jam covers. Put on the lids.
13. Leave for a couple of weeks before using, to let the flavours fuse together.
If alcohol is used, the mincemeat is able to be kept for many months
Many thanks to Androcles and Mr & Mrs Veritas.
I'll definitely try the Veritas recipe, once I can read it after drying my eyes from laughing at the other.
I'm not a fan of Delia Smith ( Anyone who says that the secret of good toast is to chill it quickly to stop it bending, doesn't get my vote) but her recipe isn't too far from Mrs Veritas's, so I guess it's okay.
I've just started making marmalade after Tesco stopped selling the decent stuff, and I've made bread for a couple of years since Hovis changed it's recipe to copy all the other pudding bread. It seems we are heading back to the dark ages.
I'll definitely try the Veritas recipe, once I can read it after drying my eyes from laughing at the other.
I'm not a fan of Delia Smith ( Anyone who says that the secret of good toast is to chill it quickly to stop it bending, doesn't get my vote) but her recipe isn't too far from Mrs Veritas's, so I guess it's okay.
I've just started making marmalade after Tesco stopped selling the decent stuff, and I've made bread for a couple of years since Hovis changed it's recipe to copy all the other pudding bread. It seems we are heading back to the dark ages.
1 to 10 of 10
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