Traditional Mincemeat<\/p>\n\n\n\n
Ann M. Evans<\/p>\n\n\n\n
This is my modification of an old English recipe from the\nbooklet, \u201cCountry Preserves\u201d by Carol Wilson. I found the recipe made two and\none half quarts of mincemeat. It is best made one to three months before using,\nto allow the flavors to develop. I make my own peel. If you buy peel, buy the\nwhole peel and chop it rather than the already chopped peel. <\/p>\n\n\n\n
The Ingredients:<\/p>\n\n\n\n
1 pound cooking apples, cored and chopped, but unpeeled<\/p>\n\n\n\n
8 ounces shredded suet<\/p>\n\n\n\n
12 ounces raisins<\/p>\n\n\n\n
8 ounces currants<\/p>\n\n\n\n
8 ounces sultanas<\/p>\n\n\n\n
4 ounces candied orange peel (see recipe below)<\/p>\n\n\n\n
4 ounces candied lemon peel (see recipe below)<\/p>\n\n\n\n
4 ounces slivered (or chopped) almonds<\/p>\n\n\n\n
Grated zest and juice of one lemon<\/p>\n\n\n\n
12 ounces soft dark brown sugar<\/p>\n\n\n\n
2 heaped teaspoons allspice, freshly ground<\/p>\n\n\n\n
One half teaspoon nutmeg, freshly ground<\/p>\n\n\n\n
One half teaspoon cinnamon, freshly ground<\/p>\n\n\n\n
One half teaspoon dry ginger, freshly ground<\/p>\n\n\n\n
7 tablespoons brandy<\/p>\n\n\n\n
Putting It Together:<\/p>\n\n\n\n
Mix all the ingredients, except the brandy, in a large bowl,\nstirring well until thoroughly combined. Cover the bowl and leave overnight for\nthe flavors to blend. Next day, stir the ingredients well, place into baking\npan and cover with foil. Place in a very cool oven, 225 degrees, for 3 hours.\nRemove from the oven and leave to cool, stirring occasionally until all the\ningredients are coated in the melted suet. When the mixture is completely cold,\nstir in the brandy. Pack into jars and place in the refrigerator until ready to\nuse. <\/p>\n\n\n\n
Candied Orange or Lemon Peel<\/p>\n\n\n\n
From the Davis Farmers Market Cookbook, by Ann M. Evans<\/p>\n\n\n\n
The last of the Valencia oranges are a good choice as they\nmost resemble the bitter Seville oranges probably used in the original recipe\nin England. Navel oranges will be ok if you don\u2019t have Valencia. Lisbon or Eureka lemons are a better choice\nthan Meyer lemon as the Meyer lemon peel is too thin. You can make these well\nahead of time. Using this recipe, and doubling the above for mincemeat, you\u2019ll\nhave about one quarter pound of each set of peels remaining. Try using that in\na Christmas Cake\/fruit cake instead of purchased candied fruits.<\/p>\n\n\n\n
The Ingredients:<\/p>\n\n\n\n
3 lemons or oranges<\/p>\n\n\n\n
3 quarts and 2 cups water<\/p>\n\n\n\n
One and a half cups granulated sugar<\/p>\n\n\n\n
Putting It Together:<\/p>\n\n\n\n
Cut a thin slice from the top and the bottom of each fruit.\nCut through the outer skin to the fruit inside, spacing the cuts about one inch\napart. Peel the citrus. If you are using the peel for presentation as a candy\nverses chopping the peel, cut each of the peel sections lengthwise into long\nstrips one-quarter inch wide, otherwise the wide strips are fine and easier to\nwork with. Reserve the fruit for another use. Pour the water into a saucepan\nand add the peel strips. Bring the 3 quarts water to a boil over high heat, and\nthen reduce the heat to medium. Cook, uncovered, until only an inch or so of\nwater remains in the pan, about one hour. This liquid will be bitter and should\nnot be used. Using a slotted utensil, remove the peels from the pan and set\nthem aside in a bowl. <\/p>\n\n\n\n
In a stainless-steel or other non reactive saucepan, combine\nthe 2 cups water with one cup of the sugar. Bring to a boil over high heat,\nstirring until the sugar dissolves. Remove from the heat and stir the\nstill-warm peels into the syrup. Let the peels stand for 6-7 hours at room\ntemperature. Return the pan to low heat and cook the peels until they have\nabsorbed all of the syrup, about 30 minutes. The peels will become translucent\nand amber. During the last stages of cooking, keep a close eye on the peels to\nprevent scorching or burning. <\/p>\n\n\n\n
Remove the cooked peels from the pan and spread them in a\nsingle layer on a piece of aluminum foil or waxed paper. They will be very\nsticky and supple. Let the peels stand for about 12 hours to dry slightly.<\/p>\n\n\n\n
The next day, roll the peels, one by one, in the remaining\none half cup sugar. Leave them at room temperature for 2-3 hours to dry. Pack\nthe candied peels into covered tins, boxes, or glass jars in layers separated\nby waxed paper. Store in a cook, dry place. The peels will keep for up to 2\nmonths. <\/p>\n","protected":false},"excerpt":{"rendered":"
Traditional Mincemeat Ann M. Evans This is my modification of an old English recipe from the booklet, \u201cCountry Preserves\u201d by Carol Wilson. I found the recipe made two and one half quarts of mincemeat. It is best made one to three months before using, to allow the flavors to develop. I make my own peel. … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/742"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=742"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/742\/revisions"}],"predecessor-version":[{"id":743,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/742\/revisions\/743"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}