Monday, December 10, 2007

Christine's "This means that there was a recipe" mincemeat

***WARNING! I MADE THIS TODAY, SO IT HASN'T SAT FOR LONG ENOUGH YET***

6 cups ( about three apples), chopped into 1-1.5 cm chunks. Use varieties which will stay firm when you cook them. I actually used four because two were only partial: Cortland, Ida Red, Northern Spy and Granny Smith.

1.5 cups raisins

0.5 cups dried cranberries (this is just in here because my landlady has some, and I wanted some variety, not all raisins)

1 cup coarsely chopped walnuts and pecans (straight pecans seemed like it would be a bit much, but I prefer pecans to walnuts)

0.75 cup packed brown sugar (I used golden, but I think that the darker the better)

0.25 cup butter, melted (unsalted, like always when you're baking, but who ever has that around?)

0.5 cups apple juice (or use a mix of apple cider and brandy, but I have neither of those)

zest and juice of half a lemon and half an orange (Don't forget to wash them!)

pinch of salt (skip this because you used salted butter)

1 tsp ground cinnamon

0.5 tsp each: nutmeg (as both cookbooks suggested I used freshly grated/ground nutmeg); allspice; ground cloves

You also need some thickener because I cut back so much on the sugar- I added flour as I was cooking it, but I'd recommend cornstarch (I didn't have any)

Mix all the above ingredients together and bring to a boil. Reduce to low heat and gently simmer until the fruits and nuts are glazed with a thick syrup.


Refrigerate for three days.


What I'm planning on changing for next time: cutting the apples smaller and (hopefully) more evenly; definitely brandy; bump up the spices a lot (particularly the cloves/allspice); add dates

1 comment:

Danger! Men Cooking! said...

Personally, I grew up on unsalted butter. The very idea of having salted stuff seems very peculiar to me. I mean, why? Really, what's the point in salting it? Most of the stuff I'd have butter with (cold cuts [back when I ate them], jam, eggs, pickles, cheese, etc.) either already has a lot of salt in it already, or really doesn't need it. Or, if I'm desperately low on sodium, I'll add it on the fly. The only reason I can come up with to have salted butter is cause it might last longer (salt being a preservative), but butter was always frozen or eaten before it could go bad, so that wasn't an issue either.