Mincemeat Recipes

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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



Mincemeat image

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

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

MINCEMEAT

I copied this from The Virginia Housewife by Mary Randolph many, many years ago. It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel. Supposedly this can be processed in a water bath, but I don't have that much confidence. I store the jars in the freezer.

Provided by Countrywife

Categories     Dessert

Time 1h

Yield 8 quarts

Number Of Ingredients 17



Mincemeat image

Steps:

  • Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
  • Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
  • Pack into quart jars and process or freeze.
  • Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.

1/2 lb beef
1/2 lb suet
1/4 lb citron
3/4 lb candied peel
1 lb apple
1 lemon
1 orange
1/2 lb sugar
1/2 lb currants
1 lb raisins
1 tablespoon nutmeg
1 tablespoon cinnamon
1 tablespoon ground cloves
1 teaspoon salt
1 cup brandy
1 cup dry sherry
sherry wine (optional) or rum (optional)

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



Traditional mincemeat image

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

250g raisins
375g currants
100ml brandy
zest of 1 lemon, juice of ½
300g shredded suet
250g dark brown sugar
85g chopped mixed peel
½ small nutmeg, grated
1 large Bramley apple, peeled and grated

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