The Cottage Smallholder
stumbling self sufficiency in a small space
Log In
Register
Home
Topic RSS
11:48 am
Improver
New members
Wed 24-Nov-10
Offline
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.
3:27 pm
Supreme Being
New members
Mon 21-Sep-09
Offline
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 !! 
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
3:45 pm
Senior Class
New members
Tue 9-Aug-11
Offline
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.
3:51 pm
Improver
New members
Wed 24-Nov-10
Offline
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...
4:16 pm
Moderators
Tue 22-Sep-09
Offline
I've never, in my entire life, made any mincemeat.
I'll try that again!
4:17 pm
Improver
New members
Wed 24-Nov-10
Offline
Toffeeapple said:
I've never, in my entire life, made any mincemeat.
You should. It's not cheap but it tastes _so_ much better than the shop bought stuff!
4:24 pm
Moderators
Tue 22-Sep-09
Offline
I don't actually like it! Nor mince pies.
I'll try that again!
4:29 pm
Supreme Being
New members
Mon 21-Sep-09
Offline
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
4:32 pm
Supreme Being
New members
Sun 30-Jan-11
Offline
Toffeeapple said:
I don't actually like it! Nor mince pies.
Never heard of anyone not liking mince pies 
. What a funny woman you are, TA 
learning to love veg…..except celery :-O
4:41 pm
Moderators
Tue 22-Sep-09
Offline
I know, I'd rather have something savoury than sweet, even as a child.
I'll try that again!
5:30 pm
Supreme Being
Mon 21-Sep-09
Offline
I love sweet and only like mincemeat with extra apple in it, then it is quite nice
8:48 pm
Supreme Being
New members
Tue 22-Sep-09
Offline
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
9:04 pm
Improver
New members
Wed 24-Nov-10
Offline
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.
10:13 pm
Councillor
Tue 22-Sep-09
Offline
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!
11:33 pm
Councillor
Tue 22-Sep-09
Offline
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/
Most Users Ever Online: 767
Currently Online:
25 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10532
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 10
Members: 16169
Moderators: 2
Admins: 2
Forum Stats:
Groups: 6
Forums: 25
Topics: 2295
Posts: 123081
Newest Members:
brunorogers, Weismart, renesmith97, KarenFields21, bettyg53, moragsmumModerators: Toffeeapple: 16337, AdminTA: 10
Administrators: fn: 333, Danny: 5516
Copyright © 2006-2012 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder
