You're welcome Loopydog. Most mincemeat recipes have suet/shreddo or other fats in them - I've adapted my recipe over the years so that it is fruit filled and very tasty - and no fat included. Cheers. Julie
juliewn,
Oct 14, 11:07am
Hi Pauline. there's no liquid added, though juice does come from the apples. it makes a nice textured filling for delicious Christmas Mince Tarts.
demsey,
Oct 16, 4:04am
any recipes using honey instead of sugar! .
juliewn,
Oct 16, 9:28am
Hi Demsey. you can replace the sugar in any of the above recipes, to suit your taste. Some types of honey tend to be sweeter than sugar, so try a little less honey - ie - if the recipe needs 1 cup sugar, try 2/3 or3/4 of a cup of honey - or even 1/2 a cup of honey initially - and check that the result is to your taste before adding more honey if necessary. Also - for preserving fruit, you can use boiling water, without any sweetening (sugar or honey) at all. I hope this is of help - please ask if we can help further. Cheers. Julie
juliewn,
Oct 16, 12:16pm
Bumping. :-) .
friend21,
Oct 18, 1:51am
A good link A good link is http://www.homecanning.com/can/ This is the home page of a company that makes and sells pickling jars etc. They have good recipes, clear instructions + they answered a question of mine in 48hrs.
juliewn,
Oct 18, 9:47am
You're welcome Demsey. enjoy your goodies. Hi Friend. that's a great site. thanks for posting the link. great too that they answered so quickly for you.
juliewn,
Oct 18, 11:17am
Hi Pickles. Thanks for the info re vinegars. an orchard not far from here makes their own apple cider vinegar - and sells it in 2 litre bottles. it has a lovely deep honey colour. I'd guess that the slime in the bottles back then would probably be the 'mother'. The vinegars from other fruits sound great too. a recipe was posted on here not long ago for raspberry vinegar. am planning to make some this summer - lots of flowers on my raspberry plants. yum in about 6-8 weeks time!
This is Taurushat's recipe:
"500g raspberries (I use frozen ones), 2 cups white-wine vinegar, 2 cups caster sugar Place raspberries in a food processor and crush. Pour crushed berries into a non-porous bowl filled with white-wine vinegar, cover, and leave overnight. Then Pour mixture through a sieve, making sure to extract as much juice as possible with the back of a spoon, into a sterilised preserving jar. Add sugar and stir until well combined. Seal and refrigerate."
juliewn,
Oct 19, 11:25am
and again. till I have time to add more recipes. .
praxis2,
Oct 19, 10:17pm
danish peasant girl in a vail has any body heard of this. Its an apple dessert.
lawman1,
Oct 20, 4:43am
rhubarb relish 2 cups chopped rhubarb. 2 cups chopped onion. 2 cups brown sugar.1 cup white wine vinegar. 1/2tsp ground ginger. 1/2tsp allspice. Cook 30 mins or more until thickens.Easy peasy. Hubby loves it and detests rhubarb
lawman1,
Oct 21, 12:45am
bumping upsy daisy
juliewn,
Oct 22, 11:30am
Mmmm your recipe sounds delicious Lawman. my Partner loves rhubarb. I'll pass the recipe on to him. thanks for posting it.
juliewn,
Oct 23, 1:15pm
Bumping for the coming long weekend. Have a great weekend Everyone.
timetable,
Oct 25, 6:38am
Sweet fruit relish: 2lb tomatoes, 1 and a half pound of sugar, 3 large chopped onions, 1Tlb of whole cloves wrapped and tied in a piece of muslin, 3 cups sultana's, 2 lrg chopped granny smith apples, 1 Tlb of plain salt, 2 pints malt vinager.Skin the tomatoes, chop roughly, place in pot with the rest of the ingreds, bring to the boil and then simmer for 2 and a half hours or until thick.add marbles to help the mix move around while simmering.stir and watch it doesn't stick to the bottom of the pot.jar up when cold
jenna68,
Oct 25, 6:01pm
Hi julie:o) you too!:o)
juliewn,
Oct 27, 2:53pm
. thanks Tracey. and you too. :-) .
jenna68,
Oct 27, 7:16pm
Bumpin. yep, having a nice weekend thanks, although not as exciting as yours lol.:o)
juliewn,
Oct 31, 10:04am
Hi Timetable. I've not heard of adding marbles before. how do they work! Thanks for your help.
juliewn,
Oct 31, 12:45pm
Hi Tracey. *waves.* Hope all is well for you all. :-)
fishheadsoup,
Oct 31, 7:08pm
wow keep this rolling! you are all inspiring me! but could any1 tell me where you can find cheap vegies/fruit for chutneys etc cause the prices are still quite expensive at the moment! thanks
juliewn,
Nov 2, 10:22am
Hi Friend. yes it will be fine to use the extra pickling liquid you've bottled - just bring it to the boil again and proceed with the recipe. I do this also when I'm preserving fruit - I bottle any juice left over - and use it to add to fresh fruit salads; to place some in a glass and add lemonade to; add to non-alcoholic punch; or use in place of milk in any baking - this is particularly good with muffins. yum!
juliewn,
Nov 2, 10:25am
ps. Your suggestion of adding a note at the end of recipes regarding how the goodies can be served is a great idea. I always think that when reading through cooking books - or anywhere recipes are included. I'll add a note in the next few days of how the recipes I've posted can be used - hope it's of help. Cheers. Julie
juliewn,
Nov 2, 10:37am
Hi Bev :-). hope all is well for you.
and. bumping for Duckmoon :-)
tehenga288,
Nov 2, 10:58am
Sweet Tomato Chutney This recipe from a Madhur Jaffrey Indian cookbook was given to meby a friend a few yrs ago & I have requests for the recipe all the time ; a couple of friends even buy all the ingreds so I can make them some & enough for me too. It's like a tomato jam; because it is so concentrated it only makes 2-3 jam jars. It looks like alot of ingreds.but they are mostly spices that are easy to source
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