[Lardman]

Look away now if you want to think it's still summer. 

I used a Delia recipe last year for the mince meat and frankly it was rank. I thought I might try a cranberry version or something more exciting / unusual if anyone has any good recipes ?

[GrannieAnnie]

I did mine the other day, lots of brandy, but no apple because Brian doesn't like it, and no suet, because its fattening!

Mind you, so is everything else!!!!     

My friend did one once that had more tropical fruit in it, she said it was very nice!

[mumofstig]

Mary Berry suggests six months ahead 



mary Berry mincemeat

[Steveharford]

Started mine yesterday. my delia one was a bit bland last year so I am going for the Bbc good food boozy mincemeat which is tasting good. Adding a few extras like cranberries and orange zest which I pinched from the Jewelled Mincemeat recipe. The cake is the usual delia one which always works out nicely. And for the first time I am making the pud so have chosen Nigellas Ultimate. In addition to the stated recipe ingredients on the above, I always add chopped dates to mine.

[Mrs Bee]

I have loads of different recipes for this item. I have a scrap book full.
I have made mine but only 2 sorts this year as I always make far too much and end up spending the rest of the year using it up.

I have cherry walnut and rum, always a family favourite.

And this year I have made up my own recipe with fresh peaches and Amaretto. I can't remember without looking at my note book whether or not I put some toasted hazelnuts in too.

I have recipes using apricots, orange and Cointreau, or raspberry jam based recipe, or a fresh one using eating apples and grapes.

if any of these float your boat, let me know and I will post them.

Lots of the recipes use suet, but I replace the suet with grated unsalted butter and of late have left the fat out completely. It makes for a less greasy mouth feel.

I don't put it jars either, I use a large plastic container that has been through the dishwasher and then store it in the fridge.

[Lardman]

I have cherry walnut and rum, always a family favourite.

Ooohhh  Do share.

Mary Berry suggests six months ahead 

Six months  Who's she kidding ! I thought I was doing well to remember this early. 

[GrannieAnnie]

I know I'm a bit late, but then I always am!  LOL, but Although I have made my puds, I am often late with them too, and have a microwave recipe, which is quite good, although not as dark.  But with all the brandy in it, after a while, who cares?   

[snowdrops]

I always thought I was doing well if I got mine made in half term week , so I'm not late yet  . Not sure if I'm making any this year as we eat less & less each year. I use a recipe given to me by friend Jo who sadly died a few years ago, it was her mums recipe, a nice way to remember her.

[Mrs Bee]

I have cherry walnut and rum, always a family favourite.

Ooohhh  Do share.

Mary Berry suggests six months ahead 

Nah, you make the mincemeat when the Bramley apples are in season.

Recipe......
175g currants
175g raisins
175sultanas
225g Bramley apples finely chopped or grated
225g glace cherries
100g walnuts
100g shredded suet or grated unsalted butter.
350g Demerara sugar
1 tsp mixed spice
300ml dark rum or brandy

Booze and sugar in the bowl, then add the apples and give a little mix to stop the apples from going  brown.
Then sling everything in, mix it and leave it for 2 days giving it a stir a couple of times a day.
Pot up.

If you are going to use the butter you can either freeze it then grate it frozen or mix all the ingredients except the butter and leave for the 2 days then melt the butter and stir it in well until it is distributed.

I no longer put any suet or butter with my mincemeats as they don't really need it.

Another tip to using the mince meat is squeeze some of the liquid from the mincemeat before making the pies. This stops soggy bottoms and exploding tops.

Remaining juices can be mixed with a little  extra booze and warmed through to be used over ice cream or fat fruit pancakes.
If you boil the liquid with some double cream it makes a toffee-ish sauce too.


edit to clarify quotes

[Lardman]

What's the shelf life on that Mrs Bee?

[Mrs Bee]

Well I have kept this for a over a year and no ill effects.

it was kept in the fridge in Tupperware style boxes.

I got carried away with the amount and variety I made and it was enough for the following Christmas.

I just added some extra alcohol and it tasted great.

Sooooooo, you are OK to make it now and will keep fine until the day.

[Lardman]

I just added some extra alcohol and it tasted great.

Words to live by 

[Mrs Bee]

Indeed.

[surbie100]

Am about to start making for this year's festivities - one question though. I've got some quinces I've used to infuse brandy with. Can I grate and use those instead of the apple?

[snowdrops]

Am about to start making for this year's festivities - one question though. I've got some quinces I've used to infuse brandy with. Can I grate and use those instead of the apple?

I think it's Nelgella that does a quince meat recipe, I think I made it once not sure if I still have the recipe. Let me know & I'll take a look if you can't find it online.