Best Mincemeat Recipe 3947527459 No Meat Recipes
MEATLESS MINCEMEAT
Mincemeat is a cooked mixture of minced foods and spices. Usually made with meat, this is a meatless version!
Provided by Sharon123
Categories Pie
Time 50m
Yield 3 pies worth of filling
Number Of Ingredients 10
Steps:
- Remove seeds from orange and lemon.
- Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
- Add cider.
- Put in kettle and bring to boil.
- Simmer, uncovered, for 15 minutes.
- Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
- Makes enough filling for three 9-inch pies.
MINCEMEAT RECIPE #3947527459 - NO MEAT
I'm always on the lookout for mincemeat that meets the following criteria. 1) No meat, suet, or tomatoes 2) Not cloyingly sweet 3) Enough ingredients to make most of them a mystery 4) Keeps for a long time in the fridge, with the addition of enough booze 5) Cooks long enough to become the consistency of sludge After perusing more recipes than I can count, I finally synthesized this. I don't know if it meets criteria #4 yet, but it's working out pretty well with everything else.
Provided by sunqist
Categories Dessert
Time 2h
Yield 7 cups, 14 serving(s)
Number Of Ingredients 19
Steps:
- In small batches, pulse all the dried fruits in a food processor until very finely chopped.
- Melt butter in a large pan.
- Add all ingredients except 1/2 c of brandy and nuts.
- Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
- Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.
Nutrition Facts : Calories 268.5, Fat 9.5, SaturatedFat 4.5, Cholesterol 17.4, Sodium 72.1, Carbohydrate 36, Fiber 2.4, Sugar 27.5, Protein 1.4
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
TRADITIONAL MINCEMEAT
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
Provided by James Martin
Categories Treat
Time 20m
Yield Makes about 2kg (4 x 500ml jars)
Number Of Ingredients 9
Steps:
- Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium
QUICK-TO-MIX MINCEMEAT
Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?
Provided by Jane Hornby
Time 15m
Yield Makes 5 x 450g/1lb jars
Number Of Ingredients 11
Steps:
- Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.
Nutrition Facts : Calories 54 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
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