time to make christmas mincemeat (it's almost stir-up sunday)

Christmas mincemeat 2012
Just in case you may have forgotten, this Sunday (25th November) is Stir-Up Sunday, which according to tradition is the last day to make mincemeat and puddings; giving them time to mature and be ready for Christmas. So this is a little reminder to check your cupboards for supplies and make sure you have everything you need. And if you have never made it before, all I can say is, give it a go. It is very, very simple to assemble (no cooking required) and the end results are delicious.

Since in past years, I have been a little lazy about this, both last year and this year I have decided to get my act together and have already made mine. (I'm not being smug, just relieved that I managed to get organised in time!)


This year's mincemeat varied from last year in only two minor details. The first is that I used a grated quince instead of using cooking apples and the second is that half my mincemeat was soaked in kirsch rather than plain brandy (it's what I had in the cupboard) and the other half of the mincemeat was soaked in non-alcoholic ginger ale as I wanted to keep one batch alcohol-free.

And I learned from Rupert at o cozinheiros este algarve that if you want a completely vegan version (and if you can't get hold of vegetarian suet), then it is quite a good idea to use a banana . . . you'll get a slightly different flavour but it might be interesting to try. (Although I can't vouch for its keeping qualities).

Elisabeth Ayrton in The Cookery of England, gives a traditional Yorkshire recipe of mincemeat that includes "darkly chunky marmalade", as well as ground ginger. Maybe next year!


Oh, and don't forget to make a wish! 

p.s.

If you are wondering what other things you can do with mincemeat other than the traditional pies, here are a few suggestions:

3 comments:

  1. Thanks for the reminder.With regard to the banana substitute for suet,it has a very short shelf life and has to be made just a few days before Christmas.
    This year I am going to try Quincemeat.

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  2. Thanks so much for linking up with my wee custard mince pies, or mint spies as my dad calls them! And, such a wonderful post too Rachel, I always make my mincemeat and puddings on stir up Sunday and I shall be following that rite of passage this Sunday as always, plus,I will only stir the pudding mixture clockwise too......more about that on my blog this weekend. Karen

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  3. Rupert - I love your Quincemeat recipe - I wish I had used more quinces in mine . . . next year!

    Karen - I didn't forget to stir clockwise - got to keep the bogeymen away. Love your Christmas pudding recipe too.

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