Best Traditional Mincemeat Recipes
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
TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.
Provided by French Tart
Categories Lemon
Time P14DT30m
Yield 4-6 Jars
Number Of Ingredients 16
Steps:
- Chop the nuts and candied peel finely.
- Peel, core and chop the apples into small pieces.
- Stir together with all the other ingredients and seal in sterilised jars.
- Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
TRADITIONAL MINCEMEAT PIE
Mother made this a lot when I was growing up and she also made mincemeat cookies. I admit they were never my favorites. I guess I ate them but sort of forgot about them over the years. Here is a recipe I was lucky enough to find online at the None Such website. You've heard the saying "easy as pie." This is where they got...
Provided by Ellen Bales
Categories Pies
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
- 2. Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
- 3. Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.
TRADITIONAL MINCEMEAT COOKIES
Categories Dessert Bake Christmas Thanksgiving Kid-Friendly New Year's Eve Apple Fall Winter
Yield 8 Dozen
Number Of Ingredients 12
Steps:
- In a mixer slowly cream together softened butter, shortening, granulated sugar, packed dark brown sugar. Use the dough hook attachment if you have one for better results) Add to the mixer the three eggs (unbeaten), vanilla and continue creaming for a few seconds, then whip on high for 3 minutes. Stop mixer, add prepared mincemeat. (For best results add the mincemeat by hand so the fruit stays sort of whole and doesn't disintegrate from the beater the also add flour while mixing by hand) Sift together the all purpose flour, salt, baking soda, and cinnamon. Gradually add sifted flour mixture to creamed mixture in the mixer on low. Add chopped walnuts if desired. On a parchment lined cookie sheet, drop +/- 2 Tbsp of batter 2"-3" apart. Preheat oven to 375 - bake 10 minutes Cool Twenty Minutes. Best served the day after baking letting the spices set.
" TRADITIONAL" MINCEMEAT (FOR PIES)
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only change I ever made in the original recipe was to substitute stew beef for the calves' tongues. Prep time includes the 4-6 weeks "standing" time.
Provided by Dee514
Categories Beef Organ Meats
Time P1m11DT2h
Yield 15 Quarts (approx)
Number Of Ingredients 19
Steps:
- Chop the boiled calves' tongues (or boiled stew beef) very finely.
- Add the sugar, raisins, currents and citron; mix together well.
- Chop apples finely (do not mash) and add to the meat.
- Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
- Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
- Put the mixture into a large crock with a lid.
- Place a clean cloth over the top of the crock and put the lid on.
- Place crock in a cool place for 3 weeks.
- Add more salt and spices at this time, if needed.
- Let stand at least 4 weeks before using.
- Mincemeat may be canned by water bath method.
- If using it for pie filling, bake between double crusts.
Nutrition Facts : Calories 2307.3, Fat 80.6, SaturatedFat 40.6, Cholesterol 51.6, Sodium 582.7, Carbohydrate 288, Fiber 16.1, Sugar 257.4, Protein 10.2
TRADITIONAL MINCEMEAT PIE
This recipe calls for meat, as all mincemeat did beginning in the 12th century. It is not as sweet as modern mincemeat. This recipe makes 1 pie and does not include the "curing" time for the mincemeat.
Provided by Chris Reynolds
Categories Pie
Time 1h30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix ingredients well.
- Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
- Make dough, prepare pie crust, and add filling.
- Heat oven to 350 degrees. Bake until golden, about 1 hour.
Nutrition Facts : Calories 1150.3, Fat 92, SaturatedFat 44.8, Cholesterol 51.4, Sodium 340.8, Carbohydrate 74.1, Fiber 3.5, Sugar 40.6, Protein 6.2
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