Thursday, 27 October 2016

Home made mincemeat

Welcome to Samantha Pugliesi via here.

We always use Delia Smith's recipe, swapping nuts and dried fruit depending on what we have in the pantry. DS hates dried peel so I always pick that out of the dried fruit mix when I use it. Sometimes it is made up with various other fruits such as sultana's, cranberries, apricaots etc. The recipe is freely available online.

Here is half a batch, made up and left to steep for 12 - 24 hours:
After it has been in a low oven to melt the suet:
Put into steralized jars:
The one on the right is now in the fridge ready for use, simply because I didn't have enough to fill it to keep long term.

8 comments:

  1. Must say i do like Delia's mincemeat recipe but, this year I'm going to try something different. Feel unfaithful to Delia..oh dear. Woo xx

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    1. A change is as good as a rest!

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  2. I made mine this week too. It doesn't last long so I am sure there will be lots of batches made throughout the season.

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    1. A 1/2 batch is now enough for us.

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  3. Do you know I had forgotten all about mincemeat so it's a good thing you posted this. I will get it going on Sunday - better write myself a note and I use Delias recipe too!

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    Replies
    1. Not surprising with all you have going on at the moment.

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  4. I make it every year but I never use suet sometimes use butter as suggested by Mary Berry or more often than not just leave it out still tastes fab.

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    1. I use vegetable suet which I think acts as a preservative to stop the apples fizzing. Depends on how long it is stored. Some years we are still finishing it off when the next lot is being made!

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