Homemade Mincemeat Recipes

HOMEMADE MINCEMEAT RECIPE

Homemade Mincemeat Recipe image

This traditional Homemade Mincemeat Recipe has all of the warm spicy flavors of the stuff from the grocery store but has 1000 times the flavor. Perfect for pies or as a topping on Fall desserts.

Provided by Two Sisters Crafting

Time 40m

Number Of Ingredients 19

Ingredients

1/4 cup Butter
1 cup Water (or Unsweetened Apple Juice)
3 medium Granny Smith Apples (peeled, cored, and chopped)
1/2 cup Dark Raisins
1/2 cup Golden Raisins
1/2 cup Dried Currants
1/2 cup Dried Cranberries
1/2 cup Dried Dates (or Figs)
1/2 cup Dried Apricots
Zest of one lemon (you can use an orange instead)
2/3 cups Brown Sugar
1/3 cup Light or Dark Rum
1/3 cup Brandy
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Cloves
1/8 teaspoon Ground Ginger
1/4 teaspoon Allspice
1/4 teaspoon Salt

Steps:

In a large pan, melt butter.
Add water, fruits, sugar, spices, and alcohol.
Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
The mince is ready when the majority of the liquid has boiled out.
Let the mince cool completely and then transfer and store in an airtight container.
The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.

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

HOMEMADE MINCEMEAT

Homemade Mincemeat image

Use for Christmas mince pies but also great added to apple pie fillings. Baking it in the oven prevents it from fermenting and gives it a longer shelf life. So far I have kept it for up to 6 months. This is a Delia Smith recipe and I have been using this recipe for a good 20 years now. Also a good gift since it is better then any bought mincemeat!

Provided by PetsRus

Categories Pie

Time 15h

Yield 6 lb

Number Of Ingredients 14

Ingredients

1 lb cooking apple, peeled cored and finely chopped
8 ounces shredded suet
12 ounces raisins
8 ounces sultanas
8 ounces currants
8 ounces mixed peel, finely chopped
12 ounces soft dark brown sugar
2 oranges, juice and zest of
2 lemons, juice and zest of
2 ounces almonds, cut into slivers
4 teaspoons mixed spice or 4 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon grated nutmeg
6 tablespoons brandy

Steps:

Mix all the ingredients, except the brandy, in a large ovenproof glass or ceramic bowl.
Cover with a cloth and leave for 12 hours.
Preheat the oven to 225 degrees F.
Place the bowl in the oven and leave it there for 3 hours.
Remove and let the mincemeat cool.
Now stir in the brandy and spoon into clean jars.
Cover with waxed discs, seal and label.

Nutrition Facts : Calories 1139.2, Fat 44, SaturatedFat 21.6, Cholesterol 27.2, Sodium 75.4, Carbohydrate 183.8, Fiber 12, Sugar 147.2, Protein 8.5

EASY MINCEMEAT

Easy mincemeat image

Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too

Provided by Benjamina Ebuehi

Time 20m

Yield Makes 850g

Number Of Ingredients 11

Ingredients

150g currants
150g sultanas
100g raisins
75g mixed peel
1 lemon, zested and juiced
75g suet (check it's vegetarian and gluten-free, if needed)
1 small cooking apple, peeled, cored and finely chopped
1½ tsp mixed spice
1 tsp ground cinnamon
200g dark muscovado sugar
100ml brandy

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.

Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium

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