Crock Pot Mincemeat Recipes
SLOW COOKER MINCEMEAT
This is a great way of making your own mincemeat. It works whether you are making a couple of big jars to use in your kitchen for your own Christmas baking, or making up smaller jars to give to others. As always, the slow cooker takes a bit of time, but it's totally worth it.
Provided by Craig
Categories Christmas
Time 2h45m
Yield 1.75 litres
Number Of Ingredients 14
Steps:
- Put all your ingredients (minus about half the brandy) in the slow cooker and mix together with a wooden or silicon spoon. Cook on high for 1 hour and 15 minutes (75 minutes).
- Turn the slow cooker down (don't take the lid off, it'll affect the temperature) to low and cook for another hour and 15 minutes.
- About half an hour before the end, sterilise your jars.
- Take the lid off the slow cooker, mix through the remaining brandy and then decant into the sterilised jars. Seal securely and put in a cupboard and keep out of sunlight before use.
CROCK POT MINCEMEAT
Serve warm mincemeat over ice cream, or use it to make mincemeat pie and muffins. Excellent apple choices for this recipe include Jonathan, Rome, and Golden delicious.
Provided by Olha7397
Categories Pie
Time 8h30m
Yield 8 cups
Number Of Ingredients 18
Steps:
- Trim fat from meat; chop meat.
- In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.
- Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.
- Stir well.
- Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Skim off fat.
- Divide mincemeat into 1-,2-, or 4-cup portions.
- Use immediately.
- (Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.
- BHG Slow Cooker Recipes.
Nutrition Facts : Calories 522.5, Fat 6.1, SaturatedFat 3.2, Cholesterol 35.7, Sodium 95.2, Carbohydrate 106, Fiber 6.2, Sugar 86.9, Protein 11.6
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
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
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
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.
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- Add everything except the brandy to a slow cooker, then mix and cover without turning on to let everything settle overnight.
- Then mix again and turn the slow cooker on setting low for 6 hours. Or high for 3 hours and stir occasionally.
- Turn off the slow cooker and allow everything to cool down, but again, give it an occasional stir to keep disturbing the fat.
- Once cold, stir in the brandy and transfer into sterilized jars. Note, lids with a seal button on top will depress down within a day or so.
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