Sep 23, 2012
I made this recipe today. I have not put it into any baked goods yet, but when I do, I think I will be inclined to mix it with store-bought mincemeat. The smell is lovely, but it did not cook up like I expected. The texture is more like "real" mincemeat, which is how my family refers to mincemeat with meat in it. I found the recipe difficult to figure out, as per my earlier posting. Weight for the tomatoes and apples would have been much more helpful. I had no idea how many to use. In the end, I went with what my soup pot could hold. I used 3 kilos of tomatoes and 3 kilos of apples. I cut everything else in half except the raisins. I used all the raisins. When I saw how full it was at that point, I cannot imagine what size pot one would need for twice as many apples and tomatoes. I also added about 1/2 lb currants and 1 lb each of red cherries and green cherries. We'll see how it bakes up in tarts or muffins. If I have any further tips after I do that, I will post again.
—JOLLYWA
