Fruity Mincemeat With Almonds Recipes

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FRUITY MINCEMEAT WITH ALMONDS



Fruity mincemeat with almonds image

Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes

Provided by Sarah Cook

Categories     Snack, Treat

Time 20m

Yield Makes just over 3 x 450g/1lb jars

Number Of Ingredients 15

4 Bramley apples , peeled, cored and grated
350g light muscovado sugar
zest and juice 1 orange
zest and juice 1 lemon
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp allspice
100g dried cranberries
100g sultanas
100g raisins
100g currants
100ml brandy
85g flaked almond
100g shredded suet or light shredded vegetable suet

Steps:

  • Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
  • Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.

Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium

MUM'S MINCEMEAT



Mum's Mincemeat image

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

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

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

ALL-FRUIT MINCEMEAT



All-Fruit Mincemeat image

Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)

Provided by evelynathens

Categories     Dessert

Time 15m

Yield 3-4 pie-fillings

Number Of Ingredients 16

1 lb currants
1/2 lb raisins
1 lb granny smith apple, peeled and diced (about 2 large)
1 lb dark brown sugar
8 ounces candied peel, finely chopped
3 ounces chopped almonds
3 ounces chopped walnuts
2 lemons, juice and zest of, grated
1 orange, juice and zest of, grated
1 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ginger
4 tablespoons dark rum
3/4 cup cognac or 3/4 cup brandy

Steps:

  • Mix all the ingredients together, stirring well.
  • Spoon into clean, screwtop jars and cover.
  • Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
  • The mincemeat keeps months like this.

Nutrition Facts : Calories 2001.3, Fat 35.9, SaturatedFat 3.3, Sodium 259.7, Carbohydrate 424.2, Fiber 26.3, Sugar 372.1, Protein 21

APPLE MINCEMEAT WITH ALMONDS AND DATES



Apple mincemeat with almonds and dates image

This is a fresh, no-cook mincemeat that is particularly light. I spoon it into deep tart shells lined with a rich pastry dough, top off each tart with a circle of dough and bake them at 375 degrees for about 50 minutes.

Provided by Lisa Yockelson

Categories     dessert

Time 10m

Yield Enough mincemeat for four nine-inch tarts

Number Of Ingredients 17

10 tart, cooking apples, peeled, cored and cut into small cubes
1 1/2 cups dark raisins
1/2 cup golden raisins
1 1/2 cups currants
2 1/2 cups seedless green grapes, halved
1/2 cup slivered almonds
3/4 cup chopped dates
1 tablespoon freshly grated lemon rind
1 tablespoon freshly grated orange rind
2 cups light brown sugar, firmly packed
1 3/4 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
10 tablespoons unsalted sweet butter, melted and cooled
1/2 cup apple brandy, such as Calvados

Steps:

  • Combine all of the ingredients in a large bowl. Let stand at room temperature to dissolve the sugar, then parcel out the mincemeat into jars. Cover the jars and refrigerate the mixture for up to three weeks, but do allow the mincemeat to mellow for at least five days before using.

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