September 26, 2017 6:36 am Leave your thoughts
Spoiler alert: they both work well! To be quite honest, the suet-fatty element in the mincemeat isn’t going to be the thing that makes or breaks your mincemeat. Use juicy, rich, organic dried fruit – raisins, sultanas and currants – along with sweet, citrussy, mixed peel, and you’ve got yourself an amazing mincemeat, regardless of whether you’re using vegetarian suet or animal fat.
Our vegetarian suet…
Naturally Good Food is famous for its vegetarian suet. We’ve got it in small packs (125g and upwards), mid-bulk (2.5kg packs) and bulk boxes (20kg). Depending on the variety you choose, it may be marked ‘gluten-free’ and ‘dairy-free’ too – and these factors make it popular with those on restricted diets, as well as vegetarians and vegans.
The vegetarian suet we stock is made from palm oil, from sustainable sources. The ‘dusting’ on the shredded fat is rice flour. It’s popular all year round, but comes into its own as the winter days lengthen towards Christmas, when it’s required for Christmas puddings, mincemeat, dumplings and suet pastry.
…versus beef suet
We don’t sell beef suet. And if you really want to use some in your traditional mincemeat – well, let’s just hope you find it a little easier to track down than David Lebowitz did….
David, according to his blog, is ‘living the sweet life in Paris’. One day, he was grabbed by the idea to make traditional mincemeat using animal suet from scratch. Here’s how it all started. http://www.davidlebovitz.com/the-mince-that-made-my-butcher-wince/.
‘Making traditional-style mincemeat requires one not just to mix up bunch of dried fruits and candied peel, but also demands one to include a generous blob of animal fat in the mix. Thus, I began my search for suet in Paris.’
The butchers he encountered didn’t like the sound of it at all – animal fat in a dessert – and a traditional English dessert at that? But, David persevered. In the end, he was given a huge amount of kidney fat to deal with – a ‘giant pink slab’ – for no charge.
He used this recipe, which was, as you might imagine, delicious.
- 8 ounces (225 g) dark raisins
- 8 ounces (225 g) currants
- 4 ounces (110 g) golden raisins (sultanas)
- 1 large, firm apple; unpeeled, quartered, cored, and diced
- 2 ounces (55 g) candied orange peel, chopped
- 4 ounces (110 g) suet, grated or finely-chopped
- 1 cup (215 g) packed light brown sugar
- 1/2 teaspoon (each) ground cinnamon, cloves, nutmeg & allspice
- zest and juice of one lemon
- zest and juice of one orange
- 3 tablespoons brandy
- Mix all the ingredients together, except for the brandy.
- Heat on the stovetop until the suet has completely melted and the mixture is heated through.
- Remove from heat, cool, then stir in the brandy. Pack into a jar and refrigerate.
It’s a recipe that works just as well with our vegetarian suet – and that, at least, won’t make Parisian butchers wince.
Tags: allspice, animal fat, beef suet, beef suet alternative, bulk vegetarian suet, christmas, Christmas cake, Christmas pudding, cloves, currants, David Lebowitz, gluten free suet, ground cinnamon, light brown sugar, mincepies, mixed dried fruit, mixed peel, nutmeg, orange peel, organic dried fruit, organic spices, palm oil suet, raisins, sultanas, traditional mincemeat, vegan suet, vegetarian suet
This post was written by Yzanne