Meatless Mincemeat Food

MEATLESS MINCEMEAT PIE

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.

" ALL IN" MEATLESS MINCEMEAT

Steps:

• Combine all ingredients except the rum, amaretto and nuts in a large pot. Cover, and cook over low heat for 3 hours.
• Stir in the rum, amaretto and nuts, re-cover and cook over low heat 30 minutes.
• Ladle into sterilized jars, leaving 1/2" space.
• Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.

MEATLESS MINCEMEAT

Steps:

• Remove seeds from orange and lemon.
• Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
• Add cider.
• Put in kettle and bring to boil.
• Simmer, uncovered, for 15 minutes.
• Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
• Makes enough filling for three 9-inch pies.

MEATLESS MINCE MEAT PIE

Steps:

• Preheat oven to 425 degrees F.
• Cut puff pastry into 4-inch squares and fit into fluted individual tartlet pans or brioche tartlet tins. Cover with parchment and fill with pie weights, or beans. Bake 12 to 14 minutes or until golden brown. Remove from oven. Lift out parchment and weights and cool tartlets on a rack.
• Place the sweet potato pulp in a food processor. Add the apples and pulse until coarse. Add the sugar, molasses, cider, cinnamon, mace, ginger, cloves, nutmeg, and Frangelico or Amaretto and pulse to combine. Fold in the currants, raisins, citron, and walnuts. Pour equal amounts of the filling into baked tartlet shells and refrigerate.
• On a non-stick cookie sheet, lay out orange slices and sprinkle with sugar. Dry in 425 degree F oven for about 7 minutes or until caramelized.
• Garnish tartlets with whipped cream and orange slices.

GREEN TOMATO MINCEMEAT

Steps:

• This is the mincemeat I use all the time now.
• Don't peel tomatoes or apples.
• Core and chop in processor.
• Cook everything together slowly for 1 1/2 to 2 hours.
• Bottle in sterilized jars and hot water process for 25 minutes.

MINCEMEAT III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
• To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
• Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
• Sterilize enough canning jars and lids to fit all mincemeat.
• Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
• Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
• Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.

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.

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.

SIMPLE VEGETARIAN MINCEMEAT

Steps:

• Mix all ingredient together in a oven dish
• Cook on low for one hour
• Stir and spoon into jars
• Make in advance and leave in jars for a month for extra depth of flavour

MINCEMEAT I

Steps:

• Place apples, golden raisins, currants, raisins, suet, allspice, cinnamon, brown sugar, citrus peel, almonds, lemon rind, lemon juice, brandy, ginger, and nutmeg in a large bowl and mix thoroughly. Cover and store in refrigerator for 2 days to allow flavor to mature.
• Sterilize enough canning jars and lids to hold mincemeat.
• Pack mincemeat into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stock pot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Mincemeat should be aged 2 or 3 months before using, but can be stored up to a year.

EASY MINCEMEAT

Steps:

• Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
• Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.

NO MEAT MINCE PIE

Steps:

• In saucepan, mix apples, raisins, sugar, water, orange peel and juice.
• Cover and simmer until the apples are very soft, 15 minutes.
• Stir in brown sugar, spices, and extract. Simmer another 2-5 minutes.
• Pour slightly cooled mixture into crust in 9 inch pan. Layout or lattice second crust over mixture.
• Bake 30 minutes at 450°F.