Homemade Mincemeat Recipe Mary Berry Food

HOMEMADE MINCEMEAT RECIPE

Steps:

• In a large pan, melt butter.
• Add water, fruits, sugar, spices, and alcohol.
• Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
• The mince is ready when the majority of the liquid has boiled out.
• Let the mince cool completely and then transfer and store in an airtight container.
• The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
• The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.

SPECIAL MINCEMEAT

Steps:

• Makes 4 x 370g jars
• Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.
• Allow the mixture to cool completely then stir in the brandy, rum or sherry.
• Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place.
• TIP - I no longer use cellophane tops or wax paper. I simply use clean sterilised screw-top jars saved from bought marmalade or jam.175g currants

TRADITIONAL MINCEMEAT

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.

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.

MARY BERRY'S MINCEMEAT BUNS

Steps:

• Preheat the oven to 325*F/160*C/gas mark 3. Have ready 12 paper cases or a 12 cup muffin tin. (you don't need to put the cases in a tin, they will cook properly just as is if you place them on a baking sheet.) If using a tin, butter it well.
• Combine all of the ingredients in a bowl and beat together for 2 minutes until light, fluffy and well combined.
• Divide equally amongst your muffin cups/paper cases.
• Bake for 25 to 30 minutes until golden brown and springy to the touch. Transfer to a wire rack and allow to cool completely.
• These are very pretty served dusted with icing sugar.

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.

HOMEMADE MINCEMEAT

Steps:

• Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
• Cover with a cloth and leave for 12 hours.
• Preheat the oven to 225 degrees F.
• Place the bowl in the oven and leave it there for 3 hours.
• Remove and let the mincemeat cool.
• Now stir in the brandy and spoon into clean jars.
• Cover with waxed discs, seal and label.