All Fruit Mincemeat Food

ALL-FRUIT MINCEMEAT PIE RECIPE

Steps:

• Make the filling: In a large saucepan, combine all the filling ingredients. Cook over low heat, covered, for about 40 minutes, until the dried fruit is saturated and plump throughout.
• Using an immersion blender or food processor, roughly purée the mixture until there are still pea-sized pieces in it. Store in the refrigerator for at least 1 week to allow the flavors to deepen.
• Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the top crust. Cut a few slits into the top crust to allow steam to escape.
• Place the pie on a cookie sheet and bake for 10 minutes, until the crust looks dry. Turn the oven down to 350 F and continue baking for 45 to 55 minutes, until the crust is golden brown and juices are bubbling through the slits in the crust.
• Cool completely before slicing, then serve at room temperature.

ALL-FRUIT MINCEMEAT

Steps:

• Mix all the ingredients together, stirring well.
• Spoon into clean, screwtop jars and cover.
• Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
• The mincemeat keeps months like this.

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

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.

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.