Best Fruity Mincemeat With Almonds Recipes

BEST CHRISTMAS MINCEMEAT RECIPE WITHOUT SUET

Steps:

• Wash your jam jars in warm soapy water and rinse thoroughly.
• Place on a baking tray and put into a cold oven.
• Turn the oven on and set to 150 C/300 F/Gas 2.
• Once the oven has come to temperature, leave for a further 15 to 20 minutes.
• Turn the oven off and leave the door closed until you have finished making the mincemeat and are ready to fill the jars.
• In a bowl, mix the dried apple cubes with the apple juice and leave to soak while you weigh the rest of the ingredients.
• Put all of the other ingredients (except the Calvados) in a large saucepan and lastly add the soaked apple.
• Stir all the ingredients together over a low heat until the butter has melted and the sugars have dissolved.
• Gently cook the mixture for about 10 minutes on a low simmer, stirring frequently.
• Turn off the heat and set aside to cool slightly.
• Stir the alcohol into the mincemeat while still hot (but not boiling).
• Remove the jars from the oven and pack the mincemeat into them, sealing the jars immediately with the lids.
• Leave to cool and store in a dark cool place. The mincemeat will mature over a couple of weeks, but is totally delicious if used sooner too.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

FRUITY MINCEMEAT WITH ALMONDS

Steps:

• Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
• Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

APPLE MINCEMEAT WITH ALMONDS AND DATES

Steps:

• Combine all of the ingredients in a large bowl. Let stand at room temperature to dissolve the sugar, then parcel out the mincemeat into jars. Cover the jars and refrigerate the mixture for up to three weeks, but do allow the mincemeat to mellow for at least five days before using.

ALL-FRUIT MINCEMEAT

Steps:

• Mix all the ingredients together, stirring well.
• Spoon into clean, screwtop jars and cover.
• Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
• The mincemeat keeps months like this.

ALMOND-TOPPED MINCE PIES

Steps:

• Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
• Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
• Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
• For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
• Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
• Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.