Corn syrup
18 years ago
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- 18 years ago
- 18 years ago
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Ingredients: Water, High Fructose Corn Syrup, Raisins, Gold ...
Comments (12)This is my variation of Linda Amendt's variation of the BBB Brandied Mincemeat. I just want you to know this is not an "approved" recipe. Changes I made from Amendt's original: 1) My version doubles the pears and apples and halves the sugar. (It's plenty sweet enough.) 2) Day 1 I mixed the dried fruits with 1 cup of brown sugar and chopped mixture in the FP in several batches. (Doing this kind of thing can cloud the FP container, so skip it if the scratching would bother you.) Macerated 30 hours with brandy until Day 2. I think the sugar with the liquor mellowed the fruit. Day 2 chopped and sliced the apples and pears by hand for a more discernable, fresher texture. That worked very well. 3) I noted this mixture scorches easily. Use a heavy pan, don't cook on high heat and watch carefully. This stuff is so good it ought to be a sin to eat it. Mixed-Fruit Mincemeat Categories : Canning & Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried apricots -- chopped 1/2 pound dried cherries -- chopped 1/2 pound dates -- chopped 1/2 pound golden raisins 1/2 pound currants -- or dark raisins 2-3 cups apple cider -- or apple juice 3/4 cup brandy 3/4 cup sherry -- (I used Almad�n Golden) 2 pounds tart apples 2 pounds Bartlett pears -- firm ripe 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 3 tablespoons finely chopped orange zest 2 tablespoons finely chopped lemon zest 1 1/2 cups firmly packed light brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger In a large bowl combine the apricots, cherries, dates, raisins, currants, apple cider, brandy and sherry. Stir until well combined. Cover loosely with plastic wrap and set aside to macerate for 24 hours, stirring occasionally. (See above for my variation.) Peel, core and chop the apples and pears. In an 8- to 10-quart pan, combine the apples, pears, orange juice and lemon juice. Stir in the dried fruit mixture, orange zest and lemon zest. Combine the remaining brown sugar, cinnamon, allspice, nutmeg and ginger until well-blended. Stir the sugar mixture into the fruit in the pan. Over medium heat, bring the mincemeat mixture to a boil, stirring frequently to prevent sticking. Reduce the heat and simmer until the apples are tender, about 40 minutes, stirring frequently to prevent sticking. If mixture becomes too dry, add a little more cider vinegar. Ladle the mincemeat into hot jars, removing as many air bubbles as possible and leaving 1/2-inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process both pint and quart jars in a BWB for 30 minutes. Note: This mixture expands and even with a boiling water bath I think 1" headspace works better. Description: The original recipe came from "Blue-Ribbon Preserves." Yield: 8 pints Carol...See MoreCorn sugar?
Comments (23)Our schools are the same as Terri's - soda's aren't allowed at our local public school, and by law, if a school is accepting government $ for school lunches, they can't have competing foods sold on-side. At a high school level that all goes away, although I'm not sure the law does, I think some schools just chose to ignore it. Our school system has so few kids on subsidized lunch that they've chosen to give up the few dollars and not fill out all the paperwork. Even in my kids' school, which isn't the local public school, I'd be shocked to see a soda in a child's lunch box. My kids drink water for lunch and water or V8 fusion at home, or diluted gatorade at sports. But my kids, and my local school system is the exception, not the norm. I avoid anything with HFCS and most things with added sugar or fake sweeteners. HFCS is a condensed sweetness, meant to extend shelf life and add more sweetness for less cost. This heightened sweet taste elevates our threshold making us crave sweeter and sweeter foods. It's the opposite of when I weaned myself off of artificial sweeteners in my coffee. I started with 3/4 of a packet of Equal and worked myself down to no sweetener at all. This heightened taste for sweet leads to more extra sugar in the diet. Additionally, your cells have a hard time recognizing and processing the altered chemical structure of HFCS, so, like all extra nutrients that the body can't immediately use, it get stored in adipose tissue, as fat....See MoreWhat kind of corn syrup shall I buy?
Comments (13)The cream of tartar in Grainlady's recipe is tartaric acid and that does help prevent crystallization. However, depending upon the recipe, it might not be enough acid for the desired result. The advantage of corn syrup is you are adding another form of sugar and that does help prevent the sugar crystals from adhering to each other. (I mean a small amount of corn syrup in a candy along with granulated sugar.) When I have candy where crystallization is a risk (like Oklahoma Brown Candy) I usually add a bit of lemon juice and a tablespoon or so of corn syrup. Neither is enough to alter the flavor but it does make for a smooth texture. I think Annie has a family recipe for white fudge that calls for cream of tartar. It's the same principle; add a bit of acid to inhibit crystal formation. Carol...See MoreRECIPE: Substitute for corn syrup please?
Comments (10)I agree with golden syrup as a substitute. Or cane syrup. These will yield a darker product and the flavour might be more caramelized. Having said that, I use regular corn syrup in all recipes that call for "white" corn syrup all the time. I am not sure about honey, as the flavour might be too strong depending on what you are making. I found this on a website called cooks dot com (with, you know, a real dot LOL). I have never tried it. LIGHT CORN SYRUP SUBSTITUTE 2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar Dash of salt Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups....See More- 18 years ago
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