Saturday, 5 October 2013

It's that time again...

Yes, time to make mincemeat.

I use my old faithful recipe by Delia Smith. I have tried others but for us, this hits the correct amount of sugar and flavour. I got some windfalls from my friend R. the other day and other than changing the mixed peel, for mixed dried fruit such as apricots, figs, pears, the recipe stays the same.

Here it is freshly made:
And here, hiding under a shower cap - this is a new tip to me regarding proving of bread to save wasting cling film week in week out! Thought I'd try it out here and it fits well.
I shall leave it now until tomorrow morning, then warm it through slowly to melt the suet. After that it is stirred every now and then to ensure all the fruit is coated before being packed into sterilized jars.

It is quite hard waiting for it to be ready but we bide our time!

12 comments:

  1. lovely, we made ours a few weeks back, I just love this time of year with all the preparations for Christmas

    Sharon x

    www.onelifeand3kids.blogspot.co.uk

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  2. So do I, kind of gets exciting:)

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    1. I made mincemeat a few years ago and it fermented and went very nasty. This put me off making, then I looked at the price of decent stuff the other day and may go back to making this year.
      Did it enjoy the shower? :-)

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    2. Hasn't complained yet so it must have:) This hasn't yet fermented. I think it is to do with the low heating through of it. As you stir the very liquid suet back in over time, it coats everything, especially the apples. It is this coating that seems to stop it fermenting. I have even used some 2 year old mincemeat and it has still been fine. Her recipe says to 'cook' it for 3 hours at 120C but I do it for one hour then check. If all the suet has melted I take it out.

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  3. I always use Delia s recipe but do you need to make so soon ? I make my Xmas cakes and puddings in October/November but I dont usually make my mincemeat until December. She does nt say in her recipe to make it so far ahead.

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    1. I have always made it in October, the taste just seems to get better and better with age - a little like chutney I guess.

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  4. I be the smell is wonderful in your kitchen, its one of my favourite recipes too, although I haven't made any for a couple of years, my daughter in law has taken over the making of the puddings and cakes and I only make a few mince pies for us. I always made everything in October too. The shower cap looks great!! I have collected a few from hotels for doing the very same thing!!

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    1. Shower caps, who would have thought, so much more simple.

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  5. Shan't be making any as neither of us are THAT keen - so Ibuy a dozen really good ones for anyone dropping in! Also will probably be at my son's house for Christmas day ...... one less job to do! Though I confess, I have spent many an hour happily chopping and stirring for Christmas's Past!

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    1. I probably dislike bought mincemeat, it seems far to sweet for us, each to their own I guess. We are on our own this year but hopefully, the family will be with us for New Year.

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  6. I love this time of year too - the getting ready for Christmas. I've been trying to avoid the very mention of it but seeing as we're now in October, then that's okay. It has to be done doesn't it - the chutneys, the mincemeat, the cake, the petit fours, the biscuits. Oh my, I think I'd better make a "to do" list. My mincemeat recipe was passed down to me but I have got a Delia's Winter cookbook so might have a look for a change.
    Patricia x

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    1. The recipe is in her Christmas book but is available on-line.

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