Moms Modern Mincemeat Recipes

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

Ingredients

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

MODERN MINCEMEAT FOR PIE

Modern Mincemeat for Pie image

This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Provided by Chris Reynolds

Categories Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 19

Ingredients

1/3 cup raisins
2/3 cup golden raisin
2/3 cup currants
2/3 cup dark brown sugar, packed
1/2 cup blanched almond, finely chopped
1/2 cup candied citrus peel, finely chopped
1/4 cup finely chopped beef suet
3 tablespoons cognac
1 1/2 tablespoons dark rum
1 teaspoon grated orange zest
1/4 teaspoon grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1 pinch ground mace
1 pinch ginger
1 granny smith apple (cored and finely chopped)
1 lemon, zest of, grated
1 lemon, juice of
1 double crust pie crust

Steps:

Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
Make dough, prepare crust, and add the filling.
Heat oven to 350 degrees. Bake until golden, about 1 hour.

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

MOM'S INFAMOUS MINCEMEAT PIE

Mom's Infamous Mincemeat Pie image

Mom's 88 yrs. old now, but her mincemeat pie was a staple every year at the weekly Lenten Luncheons at our church as well as family holiday dinners. I wonder if it had anything to do with the half cup of brandy or rum mom would add to her pie.

Provided by Suzie

Categories Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

Ingredients

2 (9 ounce) packages mincemeat
1 large apple, diced very fine
1 cup raisins
2 1/2 cups water
1/2 cup brandy or 1/2 cup rum

Steps:

Break mincemeat into small pieces and put in saucepan.
Add diced apples, raisins, water and liquor.
Boil about 2 minutes; cool.
When mincemeat mixture is cool, put into pastry lined 9" pie pan; cover with top crust.
Prick top crust with folk.
Bake at 425 degrees for 35 minutes or until crust is golden brown.

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