Indulge in a delightful culinary journey with our delectable cherry mincemeat mold, a traditional British dish that combines the flavors of sweet cherries, aromatic spices, and a tender suet crust. This classic recipe, known for its intricate mold design, is a true testament to the art of baking. Our comprehensive guide presents two variations of this timeless treat: a traditional version made with beef suet for a rich, savory flavor, and a vegetarian alternative using vegetable suet for a lighter, equally delicious option. Both recipes offer step-by-step instructions, ensuring success even for novice bakers. Discover the secrets behind this iconic dish and impress your family and friends with your culinary skills.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY MINCEMEAT PIE
Cherry Mincemeat Pie
Provided by Jane Kaylie
Categories Other Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. Drain cherries (you should have 2 cup).
- 2. Combine cherries and the sugar.
- 3. Let stand while you make pastry.
- 4. Combine cherry mixture, food color, mincemeat, flour, salt and egg.
- 5. Pour into a pastry lined pie pan.
- 6. Top with a lattice crust.
- 7. Bake in hot oven (425'F) to 40 minutes
MINCEMEAT MOLDED SALAD
Another mincemeat enthusiast passed this recipe on to me some years ago, & I thought I'd share it with others who still enjoy the ol' fashioned jello salads! Preparation time does not include time to chill until set.
Provided by Sydney Mike
Categories Gelatin
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Lightly oil 8-cup mold or pan of choice.
- Soften unflavored gelatine in cold water, then set aside.
- Dissolve cherry flavored gelatin in boiling water.
- Add unflavored gelatine mixture & stir until all is dissolved.
- Chill until the gelatin is of the consistency of unbeaten egg white.
- Stir in mincemeat, pineapple, apple & nuts.
- Pour into prepared mold or pan, then chill until firm.
PEAR AND SOUR CHERRY MINCEMEAT
Categories Dessert Thanksgiving Raisin Pear Cherry Walnut Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
- In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
- Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.
Tips:
- To make the perfect cherry mincemeat, use a combination of fresh and dried cherries. This will give it a more complex flavor and texture. - If you don't have any candied orange peel, you can use grated orange zest instead. - Don't be afraid to experiment with different spices in your mincemeat. Some popular additions include cinnamon, nutmeg, and ginger. - If you're short on time, you can use store-bought puff pastry for the mold. Just be sure to thaw it completely before using. - To prevent the mold from sticking, grease it lightly with butter or cooking spray before adding the mincemeat. - Bake the mold in a preheated oven until the pastry is golden brown and the mincemeat is bubbling. - Let the mold cool slightly before serving. It can be served warm or at room temperature.Conclusion:
Cherry mincemeat mold is a delicious and festive dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste. So next time you're looking for a special treat, give this recipe a try!
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