Best Old Fashioned Mincemeat Sauce Recipes

BEST Traditional Mincemeat image

Provided by Kimberly Killebrew

Time 2h15m

Number Of Ingredients 23

1 pound (450 grams) finely chopped beef steak
Note: Traditionally made with beef or lamb and can also be made with wild game
1 1/4 cups (190 grams) raisins
1 1/4 cups (190 grams) currants
1/2 cup (80 grams) golden raisins
2 cups finely chopped tart apple
7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder))
2 cups (450 grams) packed dark brown sugar
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe))
1 1/2 tablespoons (25 grams) finely chopped blanched almonds
1 lemon, its zest and juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons brandy
2 tablespoons dark rum

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

Old-Fashioned Mincemeat Sauce image

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

3/4 cup purchased mincemeat from jar
2/3 cup sugar
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup brandy
4 3 x 3/4-inch strips orange peel
1 cinnamon stick, broken in half
3 tablespoons whipping cream

Steps:

Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat; simmer until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 4 minutes. Remove from heat. Stir in cream. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before serving.)