Mincemeat I Recipes

HOMEMADE MINCEMEAT RECIPE

Homemade Mincemeat Recipe image

This traditional Homemade Mincemeat Recipe has all of the warm spicy flavors of the stuff from the grocery store but has 1000 times the flavor. Perfect for pies or as a topping on Fall desserts.

Provided by Two Sisters Crafting

Time 40m

Number Of Ingredients 19

Ingredients

1/4 cup Butter
1 cup Water (or Unsweetened Apple Juice)
3 medium Granny Smith Apples (peeled, cored, and chopped)
1/2 cup Dark Raisins
1/2 cup Golden Raisins
1/2 cup Dried Currants
1/2 cup Dried Cranberries
1/2 cup Dried Dates (or Figs)
1/2 cup Dried Apricots
Zest of one lemon (you can use an orange instead)
2/3 cups Brown Sugar
1/3 cup Light or Dark Rum
1/3 cup Brandy
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
1/8 teaspoon Ground Ginger
1/4 teaspoon Allspice
1/4 teaspoon Salt

Steps:

In a large pan, melt butter.
Add water, fruits, sugar, spices, and alcohol.
Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
The mince is ready when the majority of the liquid has boiled out.
Let the mince cool completely and then transfer and store in an airtight container.
The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.

MINCEMEAT

Mincemeat image

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

Ingredients

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

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

MINCEMEAT

Mincemeat image

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

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)

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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