Mincemeat Twists Recipes

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.

MINCEMEAT BREAD TWISTS

Steps:

• Preheat oven to 375 degrees F, & lightly grease two cookie sheets.
• FOR THE TWISTS, unroll crescent rolls & separate into triangles, cutting each triangle lengthwise into thirds to make 3 triangles (24 total).
• In small mixing bowl, combine mincemeat & pecans.
• Spoon 1 teaspoon of mincemeat mixture onto each dough triangle, spreading to cover surface of dough.
• Fold in corners, overlapping slightly in center.
• Place 1 inch apart on prepared cookie sheets.
• Bake 12 minutes, or until golden brown.
• Transfer to wire rack, & let cool.
• FOR THE ICING, in small mixing bowl, stir together powdered sugar, vanilla extract & enough milk to make a mixture of drizzling consistency.
• Drizzle over cooled cookies.
• The twists can be stored at room temperature for up to 3 days in layers separated by wax paper in an airtight container. They can also be frozen for up to 3 months.

MUM'S MINCEMEAT

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.

MINCEMEAT TWISTS

Steps:

• Stir together flour, brown sugar, mace and baking powder. Cut in butter till mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and chill 30 minutes or till easy to handle.
• Combine mincemeat and orange peel (if using) in a small bowl. Set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12X4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12X4-inch rectangles and carefully place over the mincemeat. Trim uneven edges.
• Cut each rectangle into twelve 4X1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet. Me, I am a huge fan of laying down parchment paper.
• Bake in a 375*F oven for 15 minutes. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven and bake 5 to 8 minutes more or till golden. Remove from pan and cool on wire racks. Makes 24.