BOOZY MINCEMEAT
A staple of Christmas, this mincemeat will make the perfect addition to all your seasonal baking
Provided by Ruth Watson
Categories Dessert
Time 40m
Yield Makes about 3.5kg/7lb
Number Of Ingredients 15
Steps:
- Wash the dried fruit thoroughly in a colander under the cold tap (you may find it easier to do this in batches) - whatever it says on the packet, washing the fruit is something I've (Ruth Watson) always done. Tip the fruit on to clean tea towels and dry by patting in the cloths.
- Put the dried fruit in a very large bowl with the apples, suet, almonds, sugars and spices. Grate the zest of the lemon into the bowl, then squeeze in the juice. Tip in the peel and the alcohol.
- Mix all the ingredients very thoroughly - it's easiest to do this with your (very clean) hands.
- Cover and leave to stand for 24 hours, asking the family to stop and give it a good stir with a spoon when they pass by.
- Pack the mincemeat into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. The mincemeat will last from one year to the next, but's best used within 6 months.
ALL-FRUIT MINCEMEAT
Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)
Provided by evelynathens
Categories Dessert
Time 15m
Yield 3-4 pie-fillings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 2001.3, Fat 35.9, SaturatedFat 3.3, Sodium 259.7, Carbohydrate 424.2, Fiber 26.3, Sugar 372.1, Protein 21
DRIED-FRUIT MINCEMEAT PIE
Categories Rum Food Processor Dessert Bake Christmas Thanksgiving Vegetarian Cranberry Dried Fruit Date Spice Fall Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Make mincemeat:
- In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
- Preheat oven to 375°F.
- Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
- Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
- In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
- Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.
MINCEMEAT WITH DRIED FRUIT
Have no idea where the original of this recipe came from, but I've had it around for some 25 years & have tweaked it several times. This 'mincemeat' has NO meat or suet in it! Serving size is estimated at 1/3 cup, & this recipe makes enough mince for at least 3 deep dish 9" pies. Preparation time DOES NOT INCLUDE time needed for mincemeat to cool to room temperature. (See Recipe #219691)
Provided by Sydney Mike
Categories Dessert
Time 15m
Yield 3-4 pies, 33 serving(s)
Number Of Ingredients 16
Steps:
- In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside.
- In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
- Add butter & bring to boil over medium heat. Boil 3 minutes.
- Pour hot liquid over dried fruit & stir.
- Cool to room temperature.
- When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.
Nutrition Facts : Calories 189.2, Fat 2.7, SaturatedFat 1.6, Cholesterol 6.5, Sodium 11.3, Carbohydrate 38.8, Fiber 2.1, Sugar 27.8, Protein 1.4
FIG AND WALNUT MINCE PIES
Make and share this Fig and Walnut Mince Pies recipe from Food.com.
Provided by Missy Wombat
Categories Tarts
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- To make the mincemeat, put the dried fruit, glacé cherries and walnuts into a bowl. Pour over the alcohol, the ginger and the spices. Stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and mix well.
- Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12-hole jam tart tin with a vegan margarine.
- Roll the pastry out thinly. Using an 8cm circular pastry cutter and a 4cm star-shaped pastry cutter, cut out 12 circles and 12 star shapes.
- Press the circles gently into each section of the tin, then put a heaped teaspoon of mincemeat into each and top with the star shaped pastry.
- Bake for 10 minutes, until lightly browned.
- Cool in the tin for a few minutes then transfer to a wire rack. Serve while still warm, sprinkled with a little caster sugar and a healthy scoop of vanilla flavoured vegan icecream.
Nutrition Facts : Calories 378.8, Fat 15.8, SaturatedFat 3.5, Sodium 209.3, Carbohydrate 54.5, Fiber 4.7, Sugar 27.9, Protein 4.5
FRUITY MINCEMEAT WITH ALMONDS
Give your mince pies an edge this year with a nutty filling - ready in just 20 minutes
Provided by Sarah Cook
Categories Snack, Treat
Time 20m
Yield Makes just over 3 x 450g/1lb jars
Number Of Ingredients 15
Steps:
- Put the grated apple and any juices, sugar, and orange and lemon zests and juices into a large saucepan. Bring gently to a simmer, stirring until the sugar has melted. Turn off the heat and stir in the spices, dried fruit and brandy. Set aside until cool.
- Once cool, stir in the almonds and suet. Divide between sterilised jars or plastic containers for the freezer. Will keep unopened in the fridge for up to 3 months, or freeze for up to 6 months.
Nutrition Facts : Calories 80 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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