Mums Mincemeat Recipes

MUM'S MINCEMEAT

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Provided by Eve Cottom

Categories World Cuisine Recipes European UK and Ireland English

Time P3DT45m

Yield 50

Number Of Ingredients 11

Mum's Mincemeat image

Steps:

Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 35.7 g, Cholesterol 6.2 mg, Fat 10.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 5 g, Sodium 149.9 mg, Sugar 29 g

Ingredients

1 pound suet
1 pound brown sugar
1 pound sultana raisins
1 pound dark raisins
1 pound dried currants
4 ounces candied mixed fruit peel
4 ounces chopped almonds
¼ cup ground allspice
3 tablespoons ground nutmeg
1 tablespoon salt
3 pounds apples, grated

MOM'S INFAMOUS MINCEMEAT PIE

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Mom's Infamous Mincemeat Pie image

Steps:

Break mincemeat into small pieces and put in saucepan.
Add diced apples, raisins, water and liquor.
Boil about 2 minutes; cool.
When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
Prick top crust with folk.
Bake at 425 degrees for 35 minutes or until crust is golden brown.

Ingredients

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

MOM'S MINCEMEAT PIE

Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!

Provided by Jennifer P.

Categories Pie

Time 1h

Yield 1 9inch pie, 8 serving(s)

Number Of Ingredients 6

Mom's Mincemeat Pie image

Steps:

Combine all ingredients, sprinkle a bit of sugar on the top pie crust.
Bake at 350 till bubbly, about 45 minutes.

Ingredients

1 9-inch pie shell
1 jar mincemeat
3 -4 diced apples (Jonathan or Macintosh are best)
1 -2 teaspoon orange zest
1/2 cup orange juice
1/4-1/3 cup sugar, depending on taste

MOM'S MINCEMEAT PIE

My mom, aunts and uncles all loved mincemeat pie. My mom would make it every year for the holidays. This is her version, made with jarred mincemeat.

Provided by Diane C.

Categories Pies

Time 1h30m

Number Of Ingredients 4

Mom's Mincemeat Pie image

Steps:

1. Preheat oven to 425 degrees.
2. Peel and chop the apples. Place the apples into a medium bowl. Pour the brandy over the apples and stir to coat.
3. Add the mincemeat. Stir to combine with the apples.
4. Place a pie crust into a deep dish pie pan. Press the crust down to fit the pan. Pour the mincemeat mixture into the crust. Top with second crust, tucking edges under and fluting the rim. Cut a couple of slits in the top crust for vents.
5. Bake 30 minutes until heated through. Serve warm.
6. Notes: You can make a lattice for the top crust if you prefer. You can omit the brandy, if you don't like alcohol.

Ingredients

2 deep dish pie crusts, homemade or readymade
1 jar(s) crosse & blackwell mincemeat (18 oz.)
2 large granny smith apples
2 Tbsp brandy (liquor, not extract)

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.

Ingredients

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)

More about "mums mincemeat recipes"

MOM’S MINCEMEAT PIE RECIPE - GRANT ACHATZ - FOOD & WINE

Nov 7, 2016 In a medium bowl, combine the remaining 1 1/2 cups of flour with the shortening, butter and salt, cutting in the shortening and butter until pea …
From foodandwine.com
Author Grant Achatz
Total Time 3 hrs 15 mins

Make the crust In a small bowl, mix 1/2 cup of the flour with 1/4 cup of ice water until a paste forms. In a medium bowl, combine the remaining 1 1/2 cups of flour with the shortening, butter and salt, cutting in the shortening and butter until pea-size pieces form. Add the flour paste and gently knead until the dough just comes together. Pat into a 1-inch-thick disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
Meanwhile, make the filling In a large saucepan, combine all of the ingredients except the rum and brandy. Cook over moderate heat, stirring occasionally, until the mixture thickens and the apples are tender, about 15 minutes. Stir in the rum and brandy and let cool to room temperature.
Preheat the oven to 375°. Cut the dough in half. On a lightly floured work surface, using a lightly floured rolling pin, roll out each half into a 12-inch round about 1/8 inch thick. Fit 1 round into a 9-inch pie plate. Spread the filling in the pie shell, then top with the remaining dough round. Trim the overhang to 1/2 inch, then tuck the top edge under the bottom edge and crimp decoratively.
Glaze and bake the pie Brush the pie with the melted butter and drizzle over the milk. Sprinkle with the sugar and make 8 small slits in the top. Set the pie on a baking sheet and bake for about 1 hour and 45 minutes, until the crust is golden. Transfer the pie to a rack to cool completely.

Mums Mincemeat Recipes

MUM'S MINCEMEAT

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

MOM'S INFAMOUS MINCEMEAT PIE

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

MOM'S MINCEMEAT PIE

Mom makes 2 of these pies every year for Thanksgiving, one for me and one for my brother. Best eaten cold, with a turkey and dressing sandwich. Heaven!

MOM'S MINCEMEAT PIE

My mom, aunts and uncles all loved mincemeat pie. My mom would make it every year for the holidays. This is her version, made with jarred mincemeat.

MINCEMEAT

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