Cranberry Mincemeat Squares Food

MINCEMEAT & SHORTBREAD SQUARES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment. Beat the butter, sugar, vanilla, 1 tsp of the cinnamon and the cloves together with an electric whisk until pale and fluffy. Stir in the flour and ground rice first with a spoon, then get your hands in and knead to a smooth dough.
• Halve the dough and press one half evenly into the base of the tin. Spread the mincemeat over the top, leaving a 1cm border around the edge. Roll out the remaining dough between 2 sheets of baking parchment to a 20cm square, then slide onto the mincemeat. Seal around the edge with your fingers gently press all over until dimpled, then prick all over the top with a fork.
• Bake for 25-30 mins until lightly golden. Mix the granulated sugar with the remaining 1/4 tsp cinnamon and sprinkle over the top. Cool in the tin before cutting into squares. Will keep for 3 days in an airtight container.

CRANBERRY MINCE PIE

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

CRANBERRY SQUARES

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

CRANBERRY MINCEMEAT TARTS

Steps:

• In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
• Remove from heat.
• Grate orange peel and chop orange segments.
• Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
• Spoon into tart shell and place on baking sheet.
• Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

MINCEMEAT-CRANBERRY SAUCE

Steps:

• In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator.

CRANBERRY JEWELLED MINCEMEAT

Steps:

• Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
• Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

CRANBERRY MINCEMEAT PIE

Steps:

• Place rack in lower half of oven & preheat the oven to 425 degrees F.
• In a large bowl, stir together the mincemeat & cranberries, then set aside.
• Line a 9-inch pie plate with one pastry crust, then add the filling.
• Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
• Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
• Bake for 30 minutes, then cool to room temperature on a wire rack.
• Cover & refrigerate.

FESTIVE CRANBERRY CREAM CHEESE SQUARES

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

MINCEMEAT CRANBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F, then grease 15"x10" jelly roll pan.
• In a mixer bowl, beat flour, oats, 3/4 cup brown sugar & butter until crumbly.
• Set aside 1 1/2 cups of this mixture, then press the remaining mixture onto bottom of prepared jelly roll pan.
• Bake 15 minutes or until lightly browned, then set aside.
• In another bowl, beat cream cheese until fluffy, then gradually beat in sweetened condensed milk, until smooth.
• Beat in eggs, then spread this cream cheese mixture over baked crust.
• Spread mincemeat evenly over cream cheese mixture.
• Combine cornstarch with 1 tablespoon brown sugar, then combine that with cranberry sauce until combined ~ Spoon over mincemeat layer.
• Top the entire concoction with reserved crumb mixture, & bake 40 minutes or until golden.
• Cool in pan on wire rack.
• Chill, then cut into squares. Store in refrigerator.

HOME-MADE CHRISTMAS MINCEMEAT WITH CRANBERRIES

Steps:

• All you do is combine the above ingredients, except for the brandy, in a large ovenproof mixing bowl, stirring and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). Then cover the bowl loosely with foil and place in the oven for 3 hours. Then remove the bowl from the oven. Don't worry about the appearance of the mincemeat - it will look as if it is positively swimming in fat, but this is how it should look As it cools, stir it from time to time: the fat will coagulate. When the mincemeat is quite cold, stir in the brandy. Pack in the jars, which have been washed, dried and heated in a moderate oven for 5 minutes to sterilise, cover with waxed discs and seal. It will keep indefinitely in a cool, dry cupboard, but I think it is best eaten within a year of making.

CRANBERRY MINCEMEAT SQUARES

Steps:

• Combine flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. With remaining crumbs press into greased 15x10 pan. Bake 15 minutes at 350. Beat cream cheese and milk; add eggs. Mix well. Spread on cooled crust. Top with mincemeat. Combine 1 tablespoon brown sugar and cornstarch. Stir in with cranberry sauce. Spoon over mincemeat. Top with remaining crumbs. Bake 40 minutes. Cool and cut into squares. Refrigerate in airtight container.