Sunday, December 2, 2018
12:30 pm - 4:30 PM

Tuition: $30  Materials Fee: $10

Not just cooked raisins, this delicious, traditional mincemeat starts with venison, then is supplemented with apples, citrus, spices, molasses, currants, raisins and topped off with brandy. The instructor will gather the organic, local-when-possible ingredients. (OK, not the oranges.) Students need to bring a quart container to take home mincemeat to make their own holiday pie.

About the instructor: Johnnie Hyde has been making her mother’s mincemeat recipe for more than 40 years. What better credentials could you possibly ask for?