Quick To Mix Mincemeat Recipes

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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

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

QUICK-TO-MIX MINCEMEAT



Quick-to-mix mincemeat image

Why settle for a shop-bought jar of this traditional, festive fruit filling when you can make your own in minutes?

Provided by Jane Hornby

Time 15m

Yield Makes 5 x 450g/1lb jars

Number Of Ingredients 11

2 large Bramley apples , peeled, cored and finely chopped to give 450g/1lb
450g currants
450g sultanas
450g raisins
200g pot mixed candied peel
zest and juice of 1 orange
zest and juice of 1 lemon
450g dark muscovado sugar
1 ½ tsp ground mixed spice
100ml Armagnac or brandy , plus more if needed
200g pack beef or vegetable suet

Steps:

  • Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

Nutrition Facts : Calories 54 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar

MINCEMEAT QUICK BREAD



Mincemeat Quick Bread image

This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.

Provided by Bev Austin

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
¼ cup vegetable oil
1 tablespoon orange zest
2 tablespoons orange juice
2 cups prepared mincemeat pie filling

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
  • Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
  • Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.9 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 319.7 mg, Sugar 26.8 g

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

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