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| Morning everyone,
Just wondering if anyone makes it themselves. When I tell people I do they say why don't I just buy the stuff in the jar from the store. Yuck! The recipe I use has been passed down from my great-gramma to gram, to mum, to me. I will pass it down to my two daughters. I also borrow the tins from my mum to bake the tarts in. They came over with great-gramma from England along with the recipe. Also mincemeat is only to be made for Thanksgiving and Christmas. It's a special treat. So how about it? Anyone still go through the pleasure of making it? NancyLouise |
Follow-Up Postings:
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| Nope. My grandmother did....but I seem to have married into a family of mince pie haters....but I LOVE it and haven't had any in years! Is your recipe a family secret? Or will you share? Linda C |
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| I don't even know what's in mincemeat. I know what it is, but I wouldn't have a clue what it's actually made of. I haven't even seen a mincemeat pie in years. I vaguely remember having them as a kid and the taste wasn't anything I'd care to have again. Having said that, I'm curious as to what homemade mincemeat tastes like. I know I saw a jar of mincemeat at the store the other day and it was $7.99, which I think is too much for any type of pie. Tracey |
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| I make my own, both the traditional mincemeat and something Grandma called "Green Tomato Mincemeat" made with raisins, apples, spices and green tomatoes. Although my family doesn't really care for mincemeat pie, they really like it when I roll sugar cookie dough, cut into squares or rounds, then fold the dough around a tsp or so full of mincemeat, like a tiny cookie turnover. |
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- Posted by NancyLouise (My Page) on Tue, Oct 29, 02 at 8:13
| Sorry I'm late responding back. Computer keeps freezing up and it's very frustrating! I too find that most people do not care for mincemeat. I'm not sure if it's because they don't know what's in it so they don't want to try it or it's the taste or the work involved to make it. But I love the sweet taste and it is expected to be one of the desserts at holiday time. Here is our family recipe. We don't add whiskey or bourbon as some recipes call for, but I'm sure you could add it if you choose to. 12 granny smith apples-peeled and cored Grind apples,raisins, and suet through the hand grinder. Stir in currents,spices, and sugar. Mix well. Cover and place in refridgerator for at least two weeks, stirring occasionally to mix flavors. |
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| Thanks NancyLouise! How much does it make? Enough for 4 pies? More? Linda C |
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- Posted by NancyLouise (My Page) on Tue, Oct 29, 02 at 13:14
| To tell you the truth Linda I can't recall making a regular big pie with the filling. I think it makes 2 regular sized pies(9 inch pie pan) with some left over. We make the small pie-etts and there are well over 30 of those from one batch. Just figurin' it takes 6-7 apples to make a regular apple pie and then there is all the other fruit and suet thrown in. What do you think 3 pies maybe? NancyLouise |
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| I usually figure 5 big apples for a pie..... So that would be 2 pies, plus 2 apples left over, plus the raisens, currents and suet....certainly 3 plus....but if it sits for 2 weeks it will shrink..... Yeah....likely 3 pies! Does it freeze well? Linda C |
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- Posted by NancyLouise (My Page) on Tue, Oct 29, 02 at 17:55
| Yup, Linda, as long as you don't bake it first. Mum puts left over filling in a freezer bag and tosses it in the freezer. But there have been a couple times when mum forgets what is in the freezer so who knows how long it's been in there! NancyLouise |
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| This was my mom's recipe and i make it now i it is really good Green Tomato mincement Sprinkle tom. with salt as you layer themin a bowl; cover Pumpkin Pie Spice 11/2 teaspoon jinger I no this is late but i just notice it maybe you can make it this year if you think that you would like it.
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- Posted by Daisyduckworth (My Page) on Wed, Mar 26, 03 at 7:32
| From my great-grandmother's handwritten 'bride-book', presumably written by her mother 1800s (adapted): Mince together a few handfuls mixed dried fruit and a large apple. Add brown sugar, spices (cinnamon, nutmeg, cloves, allspice, ginger), a little water and a knob of butter, and boil up till a good consistency. Sounds like the basis of the Christmas cake I make (gagging throughout, because I detest anything with little black dead flies in it, and the smell of dried fruit cooking - it's Christmas gift-giving at its most sacrificial). I use a combination of currants, sultanas, raisins, figs, dates, prunes, crytallised cherries and citrus peel, boil them up together with some butter and a little water and the spices. Flour and nuts etc are added later, when the mixture has cooled. I also have a recipe for Mock Mincemeat, using green tomatoes, very much more complicated than Ilene's, if anyone wants it. |
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| Thank you so much for this thread! I've tried a couple of times to decipher my grandmother's recipe (hand written) for mincemeat but haven't been able to pull it off - my mother's no help - she's a terrible cook and only can offer vague suggestions about what might be missing -- hopefully this one will get me where I need to go! |
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- Posted by Canarybird (My Page) on Sat, Mar 29, 03 at 9:03
| I used to make my own as I was unable to buy it here. It came out very well. Can't imagine Christmas without the scent of mince tarts cooking in the oven and the sight of them arranged on a lace doily-covered silver tray and lightly dusted with icing sugar. Here's the recipe I use : Ingredients: 1 lb. apples, peeled and cored Method: Cover the basin with a cloth - put into a dark, cool and dry place and stir every day for a week. Put into jars and seal down. Tastes best if made a few weeks in advance - the flavour improves with time. Recipe adapted from The Margaret Powell Cookery Book |
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| I also make mincemeat and couldn't imagine a Xmas without a mincemeat pie. I use my grandmothers recipe. My mother canned it for ever about 10 years ago or more when she became unable to can any more I took over making the mincemeat for her and of course kept a few jars for me. My mother passed away 2 years ago. Only one of my children and myself like it as it is very sweet and I always have one of my brothers over for Xmas and it brings back lots of memories. I will difinitly try the sugar cookie dough. I make mincemeat cookies with it to these are really very soft cookies. I will post the recipe. Loralee |
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| 12 pt. chopped apples 12 pt. chopped green tomatoes 24 tsp cinnamon 12 tsp allspice, cloves, salt 10 cups suet (2#) 8# raisins 12 cups sugar 3 cups apple cider vinegar 6 lemons core and remove seeds from the apples the lemons you can pick out when you grind them up. I use a food grinder to grind all the the apples tomatoes and lemons. Mix all together and simmer until thick and hot. Pack into clean jars and process in boiling water bath for 30 minutes. I don't remember how much this makes but I will be making a smaller amount this fall since I will not be canning any for my mother. She used lots and I mainly use it for the holidays. The recipe can easily be cut down. Loralee |
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- Posted by Bethintokyo (My Page) on Sun, Jun 22, 03 at 4:29
| Try this one for an up to date English version. Delia Smith is a very reliable cook! Beth |
Here is a link that might be useful: Mincemeat
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| Just reading all your posts and didn't think there were many people 'out there' who loved mincemeat as much as I do! Here's my tried & true recipe - I've made double batches most years to share with my family. My dear MIL used to just spoon it over her ice cream! 2 1/3 cups currants Add juice of 1 lemon and enough orange juice to make mixture juicy. Store in fridge and stir daily for 2 weeks until flavors are blended. I have an old crock that I use every year. I also like to add some dark rum - just for extra flavor of course! Sue |
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| I make my own mincemeat and it had real meat in it--either beef or vension. This is the way my grandmother made hers and I love it. The other stuff is just fruit pie. |
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| we made ours with beef + suet; never thought to try venison, i bet it'd be great! hmmm...that was a good while ago. -d. |
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| Venison makes the only trus mincemeat. All others I've tried just haven't compared. |
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| I am sad, or am I glad, to see that Dicken posted to this thread. He died last Thursday. He was a gentle spirit and a wonderful writer. We'll miss him at the Garden Party. Here's a recipe I got from Sara the Brit, she frequents the Garden Party. I wish I could say I had made it, but alas, the ease of the Crosswell jar beckoned... Dear Sylvia half pound, peeled finely chopped apples (I use Granny Smiths) Mix everything, except the brandy, together and stir well. Leave it covered for 12 hours or overnight. Makes approx. 3lbs - about 1 large mason jar. Happy cooking - and have a wonderful Thanksgiving. Best wishes Sylvia wrote: > [This message originated at GardenWeb] |
Here is a link that might be useful: Dicken
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- Posted by Ginger_St_Thomas (My Page) on Thu, May 27, 04 at 5:49
| Yes, that is indeed a loss. My sympathies to his loved ones & friends. |
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| My mother used to make it. I wish I had her recipe! I know she used venison and beef tongue and if she could get it, bear was considered the best. It went into a stainless pot, was doused with brandy, covered, allowed to "rest", checked from time to time, and re-doused if it got dry. I always helped grind the meat and chop the citron. It sat for months in a cool dark place. It was the best, and the store stuff doesn't even come close! I would sneak a taste from time to time, and one year I got in real trouble when she went to get it to make Thanksgiving pies and found I had eaten half the pail. Mmmm! |
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- Posted by ETXBEAUTY(ETXBEAUTY@YAHOO.COM) onFri, Apr 1, 11 at 11:39
| Ya'll are GREAT!!!!! i am wanting to make mincemeat for the first time as I am just beginning to can. I want the best and easiest recipe to start with, but you are making it hard on me with all these great recipes. Which one do you suggest to start with? I am going to make some mincemeat cookies and muffins and bars, too. I found these recipes in my 94 y/o mother's things. Any suggestions will be greatly appreciated. Happy Baking! |
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- Posted by Joyce(Craftymomma2000@yahoo.com) onTue, Apr 12, 11 at 16:55
| I have my grandmothers recipe for mincemeat but it makes about 20 quarts and it is made with pork. Really good! |
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| I have a recipe for 9 quarts of mincemeat. Made with venison. I suppose you could use beef. It was handed down from my husbands mother. She had it given to her by her grandmother. I am making some tomorrow. Each quart makes a 9 inch pie. I have to dig it up. I will post it tomorrow after I make it. |
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- Posted by JJBRITABROAD (My Page) on Fri, Nov 23, 12 at 17:30
| Hello! I've just joined the forum and love all of these yummy ideas for mincemeat. I usually buy the jars and make my own puff pastry mince pies each year but this year I decided to try and make my own mincemeat and here's my dilemma: I started with this recipe 6 days ago and the recipe I was using is a throw it all together and use whatever dried fruit you like. So I added bags of dried cranberries,raisins,sultanas, blueberry infused cranberries, dried cherries and a fair amount of brandy and covered it over. After 3 days I had a yearning to add blueberries. Don't ask me why, I just did. So without really thinking about what I was doing, I defrosted some wild blueberries then added them to the bowl. Of course as soon as I had emptied them I realized that I had just added 'fresh' fruit to a bowl of dried fruit and thought I'd ruined the whole mix. So I picked off as many blueberries as I could but there may be a few still in there with the juices. I added more brandy and have kept it in the fridge for the last 3 days. Now my question is whether I have made the mix unsafe by adding fresh fruit. I don't want it to grow mold or cause illness to anyone eating it. I am thinking about throwing it out and starting again but then again, there's a lot of brandy in there... After 7 days, the recipe says to add a jar of applesauce to keep it moist and stir every few days while keeping it in the fridge for several weeks then a week before using it, add spices. Is what I have still safe to eat and jar for later use or should I throw it away? Thanks so much! I had seen some earlier posts about mincemeat posted on the forum in June and thought this would be a good place to get some help. |
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