Multi Purpose Fruit Mince Recipes

MULTI MINCE

Steps:

• Heat the olive oil in a non-stick frying pan. When hot, tip in the mince and cook for 10 mins until browned all over, breaking up any lumps with the back of a spoon. Tip onto a plate. You may need to do this in batches.
• Add the bacon to the pan with the onions and garlic, then cook for 7 mins until the bacon is cooked and onion softened. Return the mince to the pan, then pour in the red wine, stock and thyme leaves. Bring to a boil, then simmer for 30 mins until the mince is tender and the sauce has reduced down. Once cool, can be frozen for up to 3 months.

EASY CHRISTMAS MINCE TARTS

Steps:

• Quarter and core the apple.
• Grate the apple without peeling.
• Add the grated apple and brandy to the fruit mincemeat.
• Cut out 36 circles from the shortcrust pastry to line the tray.
• Add a teaspoon of the fruit mixture to each tart.
• Cut out 36 Christmas shapes from the puff pastry. I have star, heart, tree and bell shapes that I use for this recipe.
• Put a puff pastry shape on top of each tart.
• Mix together the golden syrup and water and use it to brush each puff pastry. This browns the puff pastry.
• Bake for 15 minutes in an oven set to 200°C.
• Serve warm with whipped cream or icecream or cool on a rack and dust with icing sugar.

COCONUT FRUIT MINCE SLICE

Steps:

• FRUIT MINCE: Place all ingredients except almonds and brandy into a deep ovenproof dish and mix thoroughly.
• Cover with foil and bake in an oven at 120 C for an hour.
• Stir mincemeat halfway through cooking.
• Leave to cool before adding almonds and brandy.
• Keep refrigerated until ready to use- it will keep for up to a month in the fridge.
• BASE: Cream the butter and sugar until light and fluffy.
• Stir in the flour.
• Mix well and press evenly into an 18 x 23 cm tin that has been lined with greased greaseproof paper.
• Bake at 180 C for 10 minutes until pale golden.
• TOPPING: Beat eggs, sugar and vanilla until thick and creamy.
• Stir in the mincemeat and coconut.
• Mix well.
• Fold in the combined flour, baking powder and salt.
• Spread topping evenly over the base.
• Return to the oven and bake for a further 20-30 minutes until the fruit mince setting is set.
• When cool, cut into fingers and store in an airtight container.

ALL-FRUIT MINCEMEAT

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.

FRUIT AND NUT TRUFFLES (SUGARPLUMS)

Steps:

• .Place all ingredients into a food processor and blend until a ball forms (it should take about 2 minutes).
• With wet hands, roll into balls (about the size of a large cherry) then roll into the extra sugar.
• Store in an airtight container for upto 2 weeks.
• Makes 25 - 35 truffles.