Traditional Mincemeat For Pies Food

BEST TRADITIONAL MINCEMEAT

Steps:

• Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
• Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
• Makes about 1 quart. Feel free to double, triple, etc, as needed.
• Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
• Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

CLASSIC MINCEMEAT PIE

Steps:

• Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!

Steps:

• Chop the nuts and candied peel finely.
• Peel, core and chop the apples into small pieces.
• Stir together with all the other ingredients and seal in sterilised jars.
• Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.

" TRADITIONAL" MINCEMEAT (FOR PIES)

Steps:

• Chop the boiled calves' tongues (or boiled stew beef) very finely.
• Add the sugar, raisins, currents and citron; mix together well.
• Chop apples finely (do not mash) and add to the meat.
• Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
• Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
• Put the mixture into a large crock with a lid.
• Place a clean cloth over the top of the crock and put the lid on.
• Place crock in a cool place for 3 weeks.
• Add more salt and spices at this time, if needed.
• Let stand at least 4 weeks before using.
• Mincemeat may be canned by water bath method.
• If using it for pie filling, bake between double crusts.

TRADITIONAL MINCEMEAT PIE

Steps:

• 1. PLACE rack in lowest position in oven. Heat oven to 425°F.
• 1. To use NONE SUCH® Condensed Mincemeat: Crumble 2 (9 oz.) packages condensed mincemeat into medium saucepan. Add 2 ¼ cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Proceed as directed above.
• 2. ROLL out half of pastry dough on floured surface and line 9-inch pie plate. Fill with mincemeat. Roll out remaining pastry dough on floured surface. Cover filling with top crust. Seal and flute edges. Cut a few slits near center to vent steam. Whisk egg and water in small cup until blended, if desired. Brush over crust.
• 3. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack.

TRADITIONAL MINCEMEAT PIE

Steps:

• 1. Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
• 2. Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
• 3. Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.

TRADITIONAL MINCEMEAT PIE

Steps:

• Mix ingredients well.
• Transfer to a 1-quart jar. Cover and refrigerate for at least two days and preferably for two weeks.
• Make dough, prepare pie crust, and add filling.
• Heat oven to 350 degrees. Bake until golden, about 1 hour.

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.