Mincemeat Cornucopias Recipes

BEST TRADITIONAL MINCEMEAT

Steps:

• Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
• Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
• Makes about 1 quart. Feel free to double, triple, etc, as needed.
• Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
• Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

MINCEMEAT

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.

THE BEST NONE SUCH MINCEMEAT RECIPES AROUND

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, combine Mincemeat, sugar, flour, cinnamon, cloves, and nutmeg. Pour mixture into pie crust.
• Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 minutes.

KIM'S PUFF PASTRY CORNUCOPIA

Steps:

• Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods.
• Preheat oven to 400 degrees F.
• Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia.
• When it's finished brush with egg wash. Bake until golden, about 20 minutes.
• Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies.

MINCEMEAT COOKIES

Steps:

• In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.

MINCE PIES (WITH HOMEMADE MINCEMEAT)

Steps:

• For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
• For the pastry:.
• Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
• Preheat the oven to 350°F.
• To assemble:.
• Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
• Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
• Repeat the rolling, cutting and filling of the pies using the remaining pastry.
• Store in an airtight container.