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Mincemeat in the slow cooker?
Tue 6-Sep-11
11:48 am
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mrsmortis

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All,

I'm currently without a kitchen and since it's being done at weekends by my husband and father in law I expect to be without one for a couple of months. It's also that time of year when I need to start laying up things for Christmas so I'm trying to invent ways of processing...

Having spent last night reading recipes I was wondering if it would be possible to make mincemeat in the slow cooker. I normally use Delia's recipe (http://www.deliaonline.com/recipes/cuisine/europea.....emeat.html ) which has it in the oven on a very low heat for 3 hours. Surely I could put it in the slow cooker instead?

Has anyone tried this before? And if so do you have any advice?

Thanks,

Roz.

Tue 6-Sep-11
3:27 pm
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Hattie
Bucks/Oxon Border

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Hi Roz,

I would think it would work perfectly. Last week I made chutney in mine & it has turned out fine. The only thing you might have to do is that near the end of cooking time is to turn it up to high to let it bubble away any surplus liquid (leaving the lid half open). I had to do this. remember if you put alcohol in it to do it right at the end.

Sorry I don't have a recipe because I was making it up as I went along.

I love my slow cooker & as I too am about to have a new kitchen  I will be in the same boat as you......Good luck to both of us...I say !!  smile

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 6-Sep-11
3:45 pm
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suzik
Cambridgeshire

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I didn't know one cooked mincemeat. I've always used a Robert Carrier recipe which involves mixing the ingredients and then leaving for 2 days for the flavours to mingle before packing into sterile jars. It keeps quite happily for a year.

Tue 6-Sep-11
3:51 pm
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mrsmortis

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I think with Delia's recipe it's about letting the suet melt and cover all the other ingredients (the suet is a preservative). It goes in the oven on Gas Mark a quarter so I don't think of it as really cooking...

Tue 6-Sep-11
4:16 pm
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Toffeeapple
North Bucks

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I've never, in my entire life, made any mincemeat.surprised

I'll try that again!

Tue 6-Sep-11
4:17 pm
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mrsmortis

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Toffeeapple said:

I've never, in my entire life, made any mincemeat.surprised

You should. It's not cheap but it tastes _so_ much better than the shop bought stuff!

Tue 6-Sep-11
4:24 pm
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Toffeeapple
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I don't actually like it!  Nor mince pies.

I'll try that again!

Tue 6-Sep-11
4:29 pm
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Hattie
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I have never made traditional mincemeat as I can't stand the taste/texture of the suet & the way it coats the roof of my mouth I Have made another version which uses ground nuts instead of the suet. In my family we always cooked our mincemeat as otherwise it fermented after a while.

Fiona has a good recipe & tips

http://www.cottagesmallholder.com/best-mincemeat-r.....ddings-123

Here is another variation

http://www.allotment.org.uk/recipe/1065/suet-free-.....at-recipe/

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 6-Sep-11
4:32 pm
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Sooliz
Somerset

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Toffeeapple said:

I don't actually like it!  Nor mince pies.

 

Never heard of anyone not liking mince pies eeek.  What a funny woman you are, TA winkbig_laughbig_hug

learning to love veg…..except celery :-O

Tue 6-Sep-11
4:41 pm
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Toffeeapple
North Bucks

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I know, I'd rather have something savoury than sweet, even as a child.

I'll try that again!

Tue 6-Sep-11
5:30 pm
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JoannaS
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I love sweet and only like mincemeat with extra apple in it, then it is quite nicecheers

Tue 6-Sep-11
8:48 pm
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Terrier
York

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I love mincemeat and always use the delia recipe...with extra alcohol and a few extra additions of bits I like most, almonds and cherries. We use it on and off during the year too, I love a bakewell tart/pudding type thing but with mincemeat instead of jam.

Don't see why you can't do it in the slow cooker

Tue 6-Sep-11
9:04 pm
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mrsmortis

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I do a Bakewell pudding with mincemeat too - it's way better than jam. And I need to have a jar left after christmas for a mincemeat cake that my father loves.

 

I have to make several batches every year to fit different requirements. My mother in law is allergic to nuts so I make one batch with no nuts for her. I leave out the candid peel in another. And in my batch I add some dried cranberries. The apples always come from my parents trees too. Which is why I know it's time to start making this years. The bramleys are at their best right now.

Tue 6-Sep-11
10:13 pm
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Michelle from Oregon
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Hattie said:

I have never made traditional mincemeat as I can't stand the taste/texture of the suet & the way it coats the roof of my mouth I Have made another version which uses ground nuts instead of the suet.

I'd love to see your recipe if you'd be willing to post it Hattie....please?

If you can't be a shining example, be a terrible warning!

Tue 6-Sep-11
11:33 pm
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KateUK
uk

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I don't like sweet or suet, so I am restrained in my mincemeat making and only make what we need,close to C*******s,with half the suet and half the sugar.Works fine- even keeps for 6 months or more and you can really taste the fruit.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

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