MINCEMEAT
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g
HOMEMADE MINCEMEAT RECIPE
This traditional Homemade Mincemeat Recipe has all of the warm spicy flavors of the stuff from the grocery store but has 1000 times the flavor. Perfect for pies or as a topping on Fall desserts.
Provided by Two Sisters Crafting
Categories Desserts
Time 40m
Number Of Ingredients 19
Steps:
- In a large pan, melt butter.
- Add water, fruits, sugar, spices, and alcohol.
- Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
- The mince is ready when the majority of the liquid has boiled out.
- Let the mince cool completely and then transfer and store in an airtight container.
- The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
- The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.
BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
Steps:
- Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
EASY MINCEMEAT
Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too
Provided by Benjamina Ebuehi
Time 20m
Yield Makes 850g
Number Of Ingredients 11
Steps:
- Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
- Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.
Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium
MINCEMEAT III
This meatless recipe won 2nd prize at the county fair for pie filling. I like to use apricot or peach brandy in this recipe.
Provided by Linda Correia
Categories Mincemeat Pie
Yield 64
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
- To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
- Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
- Sterilize enough canning jars and lids to fit all mincemeat.
- Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
- Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
- Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 34.5 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 25.1 g
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