Rasa Malaysia: Easy Asian Recipes. Home-made Christmas Mincemeat - Mincemeat. You can buy some very good mincemeat, but when it is home-made it really is in another league, and once you make it yourself, you'll never look back.
Makes 6 lb (2.75 kg) This recipe is from Delia's Christmas Easy Magazine 2003 All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (110°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy. When filled, cover with waxed discs and seal. Cranberry Relish Recipe. You can use either a grinder (an old fashioned one or a KitchenAid attachment) or a food processor to grind up the relish.
We prefer using a grinder to a food processor because a grinder does a better job smooshing the cranberries, orange, and apples together while it cuts them up. But either way will work. Method 1 If you are using an old fashioned grinder, use the medium-sized grinder plate and set the grinder on the edge of a table with a large bowl or pan to catch the fruit mix as it is ground. Old fashioned grinders tend to leak juice down the grinder base, so you may want to set up a bowl underneath to catch the drips. If you don't have an old fashioned grinder, you can use the grinder attachment to a KitchenAid mixer, or you can use a food processor. You can also just chop very finely by hand, but that's difficult, especially with the cranberries. 2 Push the cranberries, orange sections, and apple slices through the grinder. 3 Stir in the sugar.
Hello! Cranberry rhubarb chutney. Chutneys of all kinds were always handy at home when i was little, my mom made sure of that.
She prefers the traditional south indian thogayals, all forms of coconut-based chutneys, "green" chutneys (usually, green chilies with mint/cilantro), "red" chutneys (tomatoes and dry red chilies usually), and so on. Chutneys now have become an integral part of my menu, especially since the wee one likes to dip her foods in something, and, i sort of like to experiment with different flavors and combinations of ingredients. Some have come out surprisingly good, some have taught me a lesson or two... Anyway, it is rhubarb season again - almost. A few plants we have in our garden have started growing again. While I love dry fruits, my main objection is that they are almost always treated with sugar. Now, typically, fresh cranberries are a late autumn treat, whereas by then, rhubarb season has ended... so, making this with fresh cranberries and fresh rhubarbs has not happened so far for me...