Has anyone seen mincemeat anywhere in Chiang Mai?

Rimping always have Robertson's, but expensive usually 180-190bht/jar.

You could always make it from scratch, YoK have the candied orange peel and most of the bits.

I usually make my own, using the recipe below, was lazy this year and bought Robertson's.

I think the home made tastes better.

 

Mincemeat.

60gm raisins
25gm candied orange peel
35gm Solid Palm oil (Samson)
45gm brown sugar
1/2 teaspoon mixed spice
extra sprinkle of Nutmeg
1/4 chopped green apple (skin on)
Juice of 1 tangerine
Juice of 1/2 small lime
Zest from 3 tangerines
1 cap of rum (Hong Thong)

Mixed spice, had to make my own
4 cinnamon + 4 Nutmeg + 1 ginger + 1 coriander +2 mace + 1 cloves + 1 Allspice
(didn't have mace or cloves or allspice, still worked OK)

Mix all but the Rum together, stir well, microwave for 2 mins. Stir now and again as it cools. Add rum when fairly cool, give a stir every 15 mins for 2 hours. Let it all soak in and you're good to go.Add more raisins and peel if you think it looks too wet.
This makes 1 jar of mincemeat.

Candied peel 125bht/500gm YOK
Raisins 55bht/500gm YOK

Note: the alcohol is to preserve the fruit.
 

 

Edited December 20, 20214 yr by BritManToo

2 minutes ago, BritManToo said:

Rimping always have Robertson's, but expensive usually 180-190bht/jar.

Its between 300 & 400 Baht on Lazada.

My parents had a confectioners in the UK back in the day, they always made their own by the ton! @BritManToo has what looks like a pretty good recipe.

 

After hand-filling uncountable numbers of mince pies every year I really don't care if I never see another even after 50 years!

 

Now pork pies (which they also made by the million) are a different animal altogether (got to have real trotter jelly) ...

22 minutes ago, BritManToo said:

(didn't have mace or cloves or allspice, still worked OK)

 

Just add extra alcohol and she'll be right!

Last year when I was stuck in the UK for Christmas and left it quite late to buy mincemeant I did look up a recipe but it seemed you needed to leave it to "develop" for a few weeks before using so I ended up with an ordinary jar of Sainsburys mincemeat rather than one that came out well in reviews.

 

I've literally just arrived back in Thailand on Friday and Chiang Mai on Saturday and found a half used jat of Robertson's in the fridge from December 2019.  I think that may have "developed" a little too much.

 

I guess suet is probably even harder to source as my Christmas pud recipe requires it.

2 minutes ago, damole said:

I guess suet is probably even harder to source as my Christmas pud recipe requires it.

I bought my Paxo sage and onion stuffing, Robertson's mincemeat and Atora suet last month.

I'm completely prepared this year!

Edited December 20, 20214 yr by BritManToo

1 hour ago, BritManToo said:

Note: the alcohol is to preserve the fruit.

Yes but why one quart?   

Thanks for the Rimping tip.  Picked up a jar of Robertsons classic today, 275 Bt.  Quite a mark up for something that only costs a pound in the old country but it is Christmas after all.

22 hours ago, BritManToo said:

Rimping always have Robertson's, but expensive usually 180-190bht/jar.

You could always make it from scratch, YoK have the candied orange peel and most of the bits.

I usually make my own, using the recipe below, was lazy this year and bought Robertson's.

I think the home made tastes better.

 

Mincemeat.

60gm raisins
25gm candied orange peel
35gm Solid Palm oil (Samson)
45gm brown sugar
1/2 teaspoon mixed spice
extra sprinkle of Nutmeg
1/4 chopped green apple (skin on)
Juice of 1 tangerine
Juice of 1/2 small lime
Zest from 3 tangerines
1 cap of rum (Hong Thong)

Mixed spice, had to make my own
4 cinnamon + 4 Nutmeg + 1 ginger + 1 coriander +2 mace + 1 cloves + 1 Allspice
(didn't have mace or cloves or allspice, still worked OK)

Mix all but the Rum together, stir well, microwave for 2 mins. Stir now and again as it cools. Add rum when fairly cool, give a stir every 15 mins for 2 hours. Let it all soak in and you're good to go.Add more raisins and peel if you think it looks too wet.
This makes 1 jar of mincemeat.

Candied peel 125bht/500gm YOK
Raisins 55bht/500gm YOK

Note: the alcohol is to preserve the fruit.
 

 

Top recipe!

On 12/20/2021 at 5:30 PM, BritManToo said:

Rimping always have Robertson's, but expensive usually 180-190bht/jar.

You could always make it from scratch, YoK have the candied orange peel and most of the bits.

I usually make my own, using the recipe below, was lazy this year and bought Robertson's.

I think the home made tastes better.

 

Mincemeat.

60gm raisins
25gm candied orange peel
35gm Solid Palm oil (Samson)
45gm brown sugar
1/2 teaspoon mixed spice
extra sprinkle of Nutmeg
1/4 chopped green apple (skin on)
Juice of 1 tangerine
Juice of 1/2 small lime
Zest from 3 tangerines
1 cap of rum (Hong Thong)

Mixed spice, had to make my own
4 cinnamon + 4 Nutmeg + 1 ginger + 1 coriander +2 mace + 1 cloves + 1 Allspice
(didn't have mace or cloves or allspice, still worked OK)

Mix all but the Rum together, stir well, microwave for 2 mins. Stir now and again as it cools. Add rum when fairly cool, give a stir every 15 mins for 2 hours. Let it all soak in and you're good to go.Add more raisins and peel if you think it looks too wet.
This makes 1 jar of mincemeat.

Candied peel 125bht/500gm YOK
Raisins 55bht/500gm YOK

Note: the alcohol is to preserve the fruit.
 

 

I've lived my whole life not knowing what 'mincemeat' actually is (there's the old American idiom, 'I'll make mincemeat out of you!', but that was it)- now I need to try it.

Makro 

28 minutes ago, flare said:

now I need to try it

Really you could give it a miss but you’ll know that after you try it.