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Our now traditional "topping-up" of the mincemeat

 
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Mon Jan 02, 2017 1:19 pm    Post subject: Our now traditional "topping-up" of the mincemeat  Reply with quote

This is a 2 litre Kilner jar of home-made mincemeat which I originally began in 2008, so the origins of this mincemeat are now 9 years old. Each year we replace the used with new and maybe add another ingredient. This year we consumed 4/5ths of the jar over the festive season or about 60 mince pies! So today I've added more dried mixed fruit, glacé Cherries and this year's additions are some dried cranberries and dehydrated Ginger. Not forgetting some fresh vegetable suet and brandy....... a whole bottle of brandy.

Tipping the mixed dried fruit, Glacé Cherries, dried Cranberries and veggie suet.



After a good stirring!



Spooning the mix into the (now cleaned) jar.




Doesn't that look good!



And now with a whole bottle of Brandy added.




Our jar of home-made mincemeat is now back in the cupboard, where it will sit until the Summer Solstice when we will give it a check over and a damn good stir, maybe even topping up with some more dried fruit so it is ready for next Christmas.
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12Bore



Joined: 07 Oct 2011
Posts: 8153


Location: Paddling in the Mersey

PostPosted: Mon Jan 02, 2017 1:41 pm    Post subject: Reply with quote

Nice one!  
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Mon Jan 02, 2017 3:16 pm    Post subject: Reply with quote

Very tempted to do this
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Toddy



Joined: 08 Sep 2007
Posts: 829


Location: Lanarkshire

PostPosted: Mon Jan 02, 2017 4:06 pm    Post subject: Reply with quote

Oh that does look good Gareth
I too am tempted to try it.

M
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ClaireK



Joined: 05 Dec 2008
Posts: 1872


Location: Lincs

PostPosted: Tue Jan 03, 2017 10:35 am    Post subject: Reply with quote

I am going to do this as i still  have 1/2 a kilner jar of home made mincemeat left.

My last jar of 2015 mincemeat has gone off when i opened it early Dec so i obviously didnt have a good enough seal on it to make it last.

Claire
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Gareth



Joined: 07 Mar 2007
Posts: 6717


Location: Norwich, Norfolk, UK.

PostPosted: Wed Jan 04, 2017 10:05 pm    Post subject: Reply with quote

All that new dried fruit and veggie suet has begun soaking up the Brandy.

Alas I have no more brandy to top up the jar with, but I did add a glass of Australian Shariz (red) wine.

It has not been detrimental and has worked by taken the fiery edge off the brandy and giving the mincemeat mixture an overall richer more mature taste.

It is going to be very good come December.


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