MINCEMEAT
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
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
BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
Steps:
- Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
TRADITIONAL MINCEMEAT
Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature
Provided by James Martin
Categories Treat
Time 20m
Yield Makes about 2kg (4 x 500ml jars)
Number Of Ingredients 9
Steps:
- Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.
Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium
PILGRIM APPLE MINCEMEAT PIE
Steps:
- Preheat oven to 450 degrees F.
- For the pie crusts:
- In a large bowl, combine the flours, salt, sugar and baking powder. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In small bowl, mix water and vinegar with the beaten egg. Add the liquid mixture 1 tablespoon at a time to the flour mixture, tossing with a fork to form a soft dough. Shape into 3 disks. Wrap in plastic wrap and chill in refrigerator. Use 2 disks when making this pie. Freeze remaining dough for later use. Roll out 1 disk and place into a 9-inch pie dish for bottom crust.
- For the apple filling: Combine the apples, butter and lemon juice in a saucepan over medium heat and cook for about 8 minutes. Cool slightly.
- In a medium bowl combine the sugar, tapioca, cinnamon, nutmeg and salt. Add slightly cooled apples and mix well. Stir in vanilla and cream. Place apple mixture into bottom of pie crust, spreading evenly.
- Spread the mincemeat on top of apple filling. Roll out another dough disk and adjust over the filling. Flute edge and vent top. Brush with egg white and sprinkle with sugar.
- Bake for 15 minutes and then reduce oven temperature to 350 degrees F and bake for 30 to 35 minutes longer, or until golden. Garnish, as desired, with baked pastry cut outs or whipped topping.
TRADITIONAL BRITISH BOOZY MINCEMEAT - FAT FREE
An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241.
Provided by French Tart
Categories Cherries
Time 1h20m
Yield 6-8 Jars
Number Of Ingredients 16
Steps:
- Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
- Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
- (Please note it is not necessary to peel the apples - just core and chop them up finely.).
- Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
- Remove from the heat and leave it to become completely cold.
- Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
- Cover with waxed discs and TIGHT fitting lids.
- N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
- GIFT IDEAS:.
- Design and hand write some labels - or use a Christmas template!
- Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
- Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
- I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!
Nutrition Facts : Calories 1143.5, Fat 12.8, SaturatedFat 1.4, Sodium 156.6, Carbohydrate 257.7, Fiber 17.3, Sugar 209.5, Protein 11.5
MINCEMEAT
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
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.
People also searched
More about "best traditional mincemeat food"
TRADITIONAL MINCEMEAT RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 7 mins
20 TRADITIONAL HOMEMADE MINCEMEAT RECIPES, INCLUDING …
From clickamericana.com
Estimated Reading Time 6 mins
THE BEST CHRISTMAS MINCEMEAT RECIPE
From thespruceeats.com
OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798 - OUR …
From ourheritageofhealth.com
BEST MINCEMEAT RECIPE EVER! - THE HEDGECOMBERS
From hedgecombers.com
TRADITIONAL MINCEMEAT PIE | SAVEUR
From saveur.com
CLASSIC MINCEMEAT | CANADIAN LIVING
From canadianliving.com
MINCEMEAT RECIPE - BBC FOOD
From bbc.co.uk
10 TRADITIONAL CZECH DISHES YOU NEED TO TRY - CULTURE …
From theculturetrip.com
PC MINCEMEAT | PC.CA
From presidentschoice.ca
ROBERTSONS TRADITIONAL MINCEMEAT 411G : AMAZON.CA: GROCERY
From amazon.ca
Reviews 12
TRADITIONAL MINCEMEAT | BRITISH FOOD: A HISTORY
From britishfoodhistory.com
Estimated Reading Time 3 mins
TRADITIONAL MINCEMEAT COOKIES FOOD- WIKIFOODHUB
From wikifoodhub.com
BEST MINCE PIES 2021: THE BEST SUPERMARKET MINCE PIES
From delish.com
THE BEST PASTRY FOR MINCE PIES (2022) - SCONES + MORE
From sconesplusmore.com
BEST TRADITIONAL MINCEMEAT - FOOD NEWS
From foodnewsnews.com
30+ TRADITIONAL ROMANIAN FOODS TO TRY - TRAVELING TRANSYLVANIA
From travelingtransylvania.com
TRADITIONAL MINCEMEAT PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST MINCEMEAT PIE - THE DARING GOURMET
From daringgourmet.com
BEST TRADITIONAL MINCEMEAT | RECIPE | MINCE MEAT, MINCED MEAT …
From pinterest.com
CANADIAN FOOD EXPERIENCE PROJECT CHALLENGE SIX: GREEN TOMATO …
From acanadianfoodie.com
HOW TO MAKE THE BEST MINCEMEAT - THE SELF SUFFICIENT HOMEACRE
From theselfsufficienthomeacre.com
BEST MINCE PIES WITH A TWIST FOR CHRISTMAS 2021
From goodhousekeeping.com
BEST TRADITIONAL ACADIAN CHRISTMAS MEAT PIE ... - FOOD NETWORK …
From foodnetwork.ca
MINCEMEAT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST TRADITIONAL MINCEMEAT - RECIPE CART
From getrecipecart.com
AMISH FOOD, TRADITIONAL AMISH FOOD RECIPES - AMISH HERITAGE
From amish-heritage.org
MINCEMEAT - TRADITIONAL AND AUTHENTIC BRITISH RECIPE
From 196flavors.com
CHALLENGE #2: BEST TRADITIONAL MINCEMEAT - NOT FOR VEGANS
From thebaronessmunchausen.blogspot.com
WHAT IS MINCEMEAT? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
MINCE PIE RECIPE - TRADITIONAL BRITISH MINCEMEAT CHRISTMAS TREAT ...
From christinascucina.com
BEST TRADITIONAL MINCEMEAT | RECIPE | MINCED MEAT RECIPE, MINCE …
From pinterest.co.uk
TRADITIONAL MINCEMEAT - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEST MINCEMEAT PIE RECIPE RECIPES - STEVEHACKS
From tutdemy.com
THE BEST CHRISTMAS MINCEMEAT RECIPE - FOOD NEWS
From foodnewsnews.com
TRADITIONAL MINCEMEAT WITH BEEF RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW TO MAKE TRADITIONAL MINCEMEAT - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
TRADITIONAL MINCEMEAT – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love