On Mon, 08 Dec 2003 05:56:07 GMT, Wayne Boatwright
> wrote:

(Jon) wrote in
. com:
>
>> I'm just wondering, cos I'm planning on making some mince pies, and I
>> want to make my own mincemeat to go inside, but all the recipes I've
>> seen involve at least a few tablespoons of Brandy etc.
>>
>> However I don't want to put any alcohol in whatsoever - is it possible
>> to do this while retaining a decent flavour?
>>
>> Any help would be most appreciated
>> Jon
>
>I would suggest using a small amount of rum and brandy extracts. The
>remaining liquid can be made up with fresh (non-alcoholic) cider.
>
>If your conern over alcohol is for health reasons, it should be noted that
>studies show not all the alcohol may be evaporated when the cooking is
>done. I would avoid it if it's really a concern.
>
The OP was talking about mincemeat to be baked in a pie. The usual
amount would make the whole far less alcoholic than orange juice even
before baking. After baking???

OTOH, pouring half a cup of rum or Calvados in the vent of a deep-dish
apple pie when it comes out of the oven, could, I imagine, leave a bit
of alcohol if you eat it fast enough.





Rodney Myrvaagnes NYC J36 Gjo/a


The sound of a Great Blue Heron's wingbeats going by your head