Making raw mincemeat

[Guest guest]

Hi,

Does anybody have some instructions for making raw mincemeat?

 

I'm finding that for the first time I really want to try creating a raw version

of a cooked food from my past instead of my usual experimenting with raw salads.

 

It seems as if there are thousands of different cooked mincemeat recipes, and

the only commonality I found was apples, raisins, and spices, with more stuff

according to your taste. For a long time, the typical mincemeat pie filling has

been vegan, so there isn't any need for an adaptation there. So as far as the

ingredients for the recipe, I'm just picking out what I think would taste good

to me and would create that " traditional Christmas " flavor based on all the

stuff in my subconscious.

 

I looked around a bit, and didn't see any raw mincemeat recipes.

 

Mostly what I'm wondering about is the process for making it. Generally

mincemeat was slow cooked, and then aged to blend and mellow the flavors. So I'm

wondering about the blending and mellowing part when you are making raw

mincemeat where all of the bacteria and yeasts are still alive too.

 

Here are my thoughts so far on this, and the times are educated guesses:

1. Retard spoilage by keeping the sugar content high by having a fairly high

percentage of raisins in the mix, and adding very little liquids.

2. If liquids need to be added, the acid in lemon juice and the sugar in apple

juice will also help retard spoilage.

3. One of the original uses for spices like cinnamon and cloves was to help

prevent spoilage, so this will help with a raw recipe where everything is still

alive including the bacteria and yeasts.

4. Let the mixture sit at room temperature for 4 hours (if the ingredients were

refrigerated, let the mixture warm up to room temperature and then sit for 4

hours at room temperature.

5. After the mixture sits at room temperature, stir it and put it in the

refrigerator for 4 days.

6. Once a day, stir the mixture and put it back into the refrigerator.

7. If there is still some uneaten mincemeat after 6 days, the rest should be

frozen.

 

Continuing with my simpler approach to food, rather than making something with

the mincemeat, I'm thinking of using it as a garnish, and putting a dollop of

mincemeat on my heartier salads.

 

May your day be filled with clarity, grace, progress, and warm laughter,

Roger