Slow Cooker Mincemeat Food

SLOW COOKER MINCEMEAT

Steps:

• Put all your ingredients (minus about half the brandy) in the slow cooker and mix together with a wooden or silicon spoon. Cook on high for 1 hour and 15 minutes (75 minutes).
• Turn the slow cooker down (don't take the lid off, it'll affect the temperature) to low and cook for another hour and 15 minutes.
• About half an hour before the end, sterilise your jars.
• Take the lid off the slow cooker, mix through the remaining brandy and then decant into the sterilised jars. Seal securely and put in a cupboard and keep out of sunlight before use.

SLOW COOKER CHRISTMAS PUDDING

Steps:

• Tip the sultanas, raisins, currants and candied peel into the largest bowl you have. Add the apple, citrus zests, orange juice, brandy and stout. Stir everything together, cover with a clean tea towel and leave overnight to soak.
• Add all the remaining ingredients to the bowl along with ½ tsp salt and mix well to combine - don't forget to make a wish! Set the slow cooker to low.
• Butter the pudding basin and line the base with a circle of baking parchment. Spoon in the pudding mixture, pressing it down well, then make a gap in the middle using the back of the spoon. Cover the surface with another circle of baking parchment, then stack a sheet of parchment over a sheet of foil, fold a pleat in the middle and use this to cover the basin. Secure at the rim with kitchen string and add a looped handle. Carefully lower the basin into the slow cooker, then fill with water so it comes halfway up the sides of the basin. Cook for 10 hrs, topping up with water as necessary. Once cooked, remove the basin from the slow cooker and leave to cool completely before storing in a cool, dark place for up to six months.
• On the day you're ready to serve, return the pudding to the slow cooker set to low, and fill with water as before. Reheat for 4 hrs, then turn out onto a serving plate. Warm some triple sec in a small pan over a low heat, drizzle this over the pudding and carefully set alight. Serve with brandy butter or custard.

CROCK POT MINCEMEAT

Steps:

• Trim fat from meat; chop meat.
• In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.
• Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.
• Stir well.
• Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
• Skim off fat.
• Divide mincemeat into 1-,2-, or 4-cup portions.
• Use immediately.
• (Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.
• BHG Slow Cooker Recipes.