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Koota  (Level: 180.6 - Posts: 2098)
Sun, 24th Dec '06 1:45 PM


Hi all,
None of my cookbooks has a recipe for mince pie! Help! Do you have a great recipe?

I'm interested in all of your variations.


Bigbird  (Level: 236.4 - Posts: 3300)
Sun, 24th Dec '06 4:23 PM

I've never made Mince Pie, but did you look at the recipes at the Food Network? Everything I've tried from there has been really good. Tomorrow's dinner is Emeril's Chicken Marsala and Giarda's Butternut Squash Lasagna.


Bushyfox  (Level: 174.4 - Posts: 2403)
Sun, 24th Dec '06 4:27 PM

Christmas Mincemeat recipe

Use this for making English Mince Pies.

3 large red dessert apples, cored and chopped
8 ounces raisins
8 ounces currants
8 ounces sultanas
4 ounces fresh dates, stoned and chopped
2 ounces blanched almonds, chopped
1/4 pint brandy or sherry

Mix apples, raisins, sultanas, currants and chop finely in a food processor. Pour into a large bowl.

Liquidise dates, nuts and brandy or sherry. Mix into apple mixture. Pour into clean glass jars, cover, and leave for 3 weeks before using. To make mince pies, use your favorite pastry recipe.

Yields 2 pounds.


Merry Christmas!

Tuzilla  (Level: 131.2 - Posts: 3769)
Sun, 24th Dec '06 6:35 PM


I have made this a few times. It is a bit of work, but worth it.

1/2. lb. Chopped very fine Fresh Beef Suet
4 cups Seedless Raisins
2 cups Dried Currants
1/2 cup Coarsely chopped Candied Citron
1/2 cup Coarsely chopped Dried Figs
1/2 cup Coarsely chopped Candied Orange Peel
1/4 cup Coarsely chopped Candied Lemon Peel
4 cups Coarsely chopped Peeled & Cored Cooking Apples (I like Spy or Winesap)
1 1/4 cup Sugar
1 tsp Ground Nutmeg
1 tsp Ground Allspice
1 tsp Ground Cinnamon
2 1/2 cup Brandy
1 cup Pale, Dry Sherry

Combine everything except the brandy and sherry in bowl. Mix well. Add brandy and sherry. Mix until everything is well moistened. Cover tightly and sit in a cool place (not the refrigerator) for 3 weeks. Check it once a week. As the liquid is absorbed, replenish it with sherry and brandy, 1/4 cup at a time. Use it anytime after the 3 weeks is up. It will pretty much keep forever, as long as you replenish the sherry and brandy occasionally. Some folks can it. I usually use it long before that would be a good idea.

Missashlee  (Level: 125.6 - Posts: 543)
Sun, 24th Dec '06 11:56 PM


My grandmother used to make a mincemeat pie for Christmas, and I can't believe it had any hooch in it since she let us grandkids have some!

My grandmother was Norwegian, and I don't believe she made her own mincemeat but bought a pre-made jarred brand. The recipes for mincemeat from Bev and Steve sound great, though.

I read online that the "American" brand from Borden's (None Such) is not necessarily liked. Mincemeat appears to be more a British tradition and Borden's may be the Americanized taste. Some cooks add fresh grated apple, and lemon or orange zest, to cut the jarred taste.

The UK brand I see most often is Crosse & Blackwell.

This post brought back memories, for sure!

- Jeanne

Koota  (Level: 180.6 - Posts: 2098)
Mon, 25th Dec '06 1:46 AM

Hey, Thanks you guys!
I guess I needed to start 3 weeks ago! I'll still give it a whirl for the fun of it. Thanks!

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