I had some dodgy quince I needed to use up quickly, so I made a batch of this tonight. I typically use Delia's recipe, but this was also lovely--it smells and tastes absolutely divine! I'm in the US, so I used some pumpkin pie spice in place of mixed spice, and I think that substitution worked well. Very excited to have mincemeat for the mince pie season to come! Thanks for the lovely recipe!
I used to dislike mince pies, but looking at this ingredient list, I realise that it’s probably the taste of alcohol that I dislike ( I like fruit a lot, and like spices too 🤔) now thinking I should have a go at making mincemeat this year minus alcohol 😄
I did wonder while I was reading the bit about using dried fruit when fresh is available that dried avoids fermentation!
I have half a jar of mincemeat left from last Christmas, so I won't be making more yet. I am planning to make Christmas morning buns with it. But now I am thinking about making a tropical fruit mincemeat for a sort of Malaysian pineapple tart mince pie fusion.
This has come at the perfect time, I was just saying yesterday to a friend that it’s time to start working on this year’s mincemeat! Have learnt so much from this - I can’t wait to dive in and get started.
Oh my. So I though last week’s apple talk was good - now you spring mincemeat on me!! Love it. I make our own at the bakery as I don’t like the runny/sugary stuff that is generally available from bakery suppliers. I’ve always made a version based on the Delia recipe and the Pam Corbin plum mincemeat - although this has morphed in to a damson, russet and sloe gin version. This year I’ve also made some quincemeat from a Nigella recipe. I’m refusing to make mince pies until December arrives - todays Substack has me itching to make them sooner!!! Great work as always. Mx
I made a batch today and it is delicious. Such a Christmassy vibe in my house now. Couldn’t wait for part 2 to make mince pies so used an old pastry recipe. Love having a big jar of mincemeat in the fridge ready to go
It’s certainly different from the usual one I make which is the old stork recipe that my Mam always used . I always use real butter too .I love the recipe for the mixed spice I would say it really good I’ll definitely be trying that too . I will definitely give your mincemeat a try .I have a jar from last year and I keep it topped up with a little brandy every few weeks and it tastes delicious
Hi Emily! You can sub in pre-ground spices from the shop. You'll have to approximate a bit but you'll know when it smells delicious! Or use any shop-bought mixed spice you like.
Hi all - am making a vegan version as I have vegan loved ones coming to stay for the festive season. Any ideas on subbing brown butter? I don't think there are any butter subs that actually 'brown' but I'm wondering about how to add that toasty flavour. I also can't add nuts unless I plan on killing off my mother in law..! (don't tempt me).
I had some dodgy quince I needed to use up quickly, so I made a batch of this tonight. I typically use Delia's recipe, but this was also lovely--it smells and tastes absolutely divine! I'm in the US, so I used some pumpkin pie spice in place of mixed spice, and I think that substitution worked well. Very excited to have mincemeat for the mince pie season to come! Thanks for the lovely recipe!
I used to dislike mince pies, but looking at this ingredient list, I realise that it’s probably the taste of alcohol that I dislike ( I like fruit a lot, and like spices too 🤔) now thinking I should have a go at making mincemeat this year minus alcohol 😄
I did wonder while I was reading the bit about using dried fruit when fresh is available that dried avoids fermentation!
I have half a jar of mincemeat left from last Christmas, so I won't be making more yet. I am planning to make Christmas morning buns with it. But now I am thinking about making a tropical fruit mincemeat for a sort of Malaysian pineapple tart mince pie fusion.
This has come at the perfect time, I was just saying yesterday to a friend that it’s time to start working on this year’s mincemeat! Have learnt so much from this - I can’t wait to dive in and get started.
Oh my. So I though last week’s apple talk was good - now you spring mincemeat on me!! Love it. I make our own at the bakery as I don’t like the runny/sugary stuff that is generally available from bakery suppliers. I’ve always made a version based on the Delia recipe and the Pam Corbin plum mincemeat - although this has morphed in to a damson, russet and sloe gin version. This year I’ve also made some quincemeat from a Nigella recipe. I’m refusing to make mince pies until December arrives - todays Substack has me itching to make them sooner!!! Great work as always. Mx
I have learned so much from this. I have always made Delia’s like my Mum did but you’ve encouraged me to try something different this year.
A great read - thank you Camilla! Glad mincemeat is vegetarian nowadays.
I made a batch today and it is delicious. Such a Christmassy vibe in my house now. Couldn’t wait for part 2 to make mince pies so used an old pastry recipe. Love having a big jar of mincemeat in the fridge ready to go
It’s certainly different from the usual one I make which is the old stork recipe that my Mam always used . I always use real butter too .I love the recipe for the mixed spice I would say it really good I’ll definitely be trying that too . I will definitely give your mincemeat a try .I have a jar from last year and I keep it topped up with a little brandy every few weeks and it tastes delicious
I don’t like mincemeat/mince pies AT ALL, but always feel duty bound to make it anyway. This is definitely not going to help with that 😂😂
Hmmmm good question. I feel like vegetarian suet is probably the way to go? It won't have that nutty flavor but will be more "traditional"!
Good idea! Get the kind with a removable bowl/canister thing so it's easier to clean!
Hi Emily! You can sub in pre-ground spices from the shop. You'll have to approximate a bit but you'll know when it smells delicious! Or use any shop-bought mixed spice you like.
Hi all - am making a vegan version as I have vegan loved ones coming to stay for the festive season. Any ideas on subbing brown butter? I don't think there are any butter subs that actually 'brown' but I'm wondering about how to add that toasty flavour. I also can't add nuts unless I plan on killing off my mother in law..! (don't tempt me).
Hi,
I don’t have a spice grinder or allspice berries and wanting to use my quince quickly. Any suggestions regards the mixed spice? Thank you ☺️
That sounds lovely
A nice dessert for over the Christmas time .