British Christmas Mincemeat Recipes

BRITISH CHRISTMAS MINCEMEAT

British Christmas Mincemeat image

The way we have always made ours was with Venison. But the British use the Suet in this recipe and it is aged so you will make it ahead of time with the Brandy, that way it has plenty of time to age with the fruit. Plus you can give jars of it away as gifts too. You can also can it for next year. I use Grand Marnier. Christmas and British food means mince pies filled with delicious home made mincemeat. Christmas mincemeat is not, as the name suggests, meat, if you look at the Christmas mincemeat recipe you will see it is sugar, fruits both fresh and dried, Brand and suet.

Provided by JoSele Swopes @JODIE57

Categories Pies

Number Of Ingredients 17

Ingredients

6 ounce(s) raisins
4 ounce(s) golden raisins
10 ounce(s) currants
4 ounce(s) candied peel (mixed) finely chopped
6 ounce(s) suet shredded (beef, vinison, or vegetarian))
1/2 pound(s) dark brown sugar
2 teaspoon(s) allspice, ground
1/2 teaspoon(s) freshly grated nutmeg
- lemon zest, grated (from 1 lemon)
- juice from 1 lemon
- orange zest, grated (from 1 orange)
- juice from 1 orange
1 - gala apple finely chopped/peel on
4 tablespoon(s) grand marnier
1 pinch(es) ginger
1 pinch(es) chili powder
- paraffin

Steps:

In a large bowl combine all the ingredients except the grand marnier. Stir really well making sure all the ingredients are evenly distributed. Cover with a clean tea towel and leave overnight.
Next day, heat the oven to 225°F. Remove the tea towel and cover the bowl with foil and place in the warmed oven for 2 1/2 hrs. The suet will have melted but don't worry, this is how it should be as the fat is what will help to preserve the mincemeat. Stir well and leave to one side to cool, stirring from time to time.
Once cool stir the mincemeat again, add the grand marnier and stir again.
Fill sterilised jars with the cold mincemeat, cover with a wax disc/wax(paraffin) and a lid. The mincemeat will keep up to one year in a cool, dark place.

TRADITIONAL MINCEMEAT

Traditional mincemeat image

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Provided by James Martin

Categories Treat

Time 20m

Yield Makes about 2kg (4 x 500ml jars)

Number Of Ingredients 9

Ingredients

250g raisins
375g currants
100ml brandy
zest of 1 lemon, juice of ½
300g shredded suet
250g dark brown sugar
85g chopped mixed peel
½ small nutmeg, grated
1 large Bramley apple, peeled and grated

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.

Nutrition Facts : Calories 70 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Sodium 0.01 milligram of sodium

MINCEMEAT

Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories World Cuisine Recipes European UK and Ireland English

Time 50m

Yield 24

Number Of Ingredients 15

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

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.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!

Traditional British Mincemeat for Christmas Mince Pies! image

A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Recipe #184762, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings! PS. If you cannot obtain suet locally, you can use grated butter instead; place the butter in the freezer until nearly frozen and very firm and then grate into the bowl straight away.

Provided by French Tart

Categories Lemon

Time P14DT30m

Yield 4-6 Jars

Number Of Ingredients 16

Ingredients

2 cups shredded beef suet (or grated butter) or 2 cups shredded vegetable suet (or grated butter)
2 cups light brown sugar
4 cups raisins
4 medium cooking apples
2 cups currants
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
1 tablespoon citrus mixed candied peel
2 teaspoons ground nutmeg
2 teaspoons mace
3 teaspoons ground cloves
1 teaspoon almond essence
3 tablespoons blanched almonds
2 tablespoons brandy or 2 tablespoons apple juice
1 lemon, juice and rind of
2 -4 tablespoons sherry wine

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.

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