Best 4 English Mincemeat Recipes
**Mincemeat: A Festive Treat with a Rich History**
Indulge in the timeless tradition of English mincemeat, a delectable festive dish that holds a special place in holiday celebrations. This unique filling, often encased in golden pastry, boasts a captivating blend of sweet and savory flavors, capturing the essence of the season. Our comprehensive guide unravels the secrets of this cherished recipe, providing step-by-step instructions to create three irresistible variations: the classic mincemeat, a vegetarian delight, and a luscious vegan alternative. Embark on a culinary journey through time as we uncover the intriguing history behind mincemeat, tracing its evolution from a medieval staple to a beloved Christmas treat. Delve into the symbolism and folklore surrounding this iconic dish, discovering its enduring significance in British culture. Whether you're a seasoned baker or a culinary novice, our detailed recipes and helpful tips ensure a flavorful and memorable mincemeat experience.
BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
TRADITIONAL MINCEMEAT
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
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
ENGLISH MINCE PIES
Steps:
- Put the flour in a bowl. Chop the butter and blend it into the flour with the tips of your fingers (or with a pastry blender), adding the salt and sugar until it is like bread crumbs. Add the water gradually and work into a dough, moistening with more water as needed. Put the dough on a floured board and knead with the palm of your hand. Shape into a ball and refrigerate for half an hour.
- Preheat oven to 400 degrees.
- Mix the brandy into the mincemeat. Roll the pastry out thin and cut in rounds half an inch larger than your cupcake tins. Use a glass or a cutter to cut rounds for the lids. Dust the baking tin with flour, fill each cupcake round with a round of pastry, and fill with mincemeat - not too full or it will boil over during cooking. Press on the lids, crimping the edges together.
- Brush each pie with a little beaten egg and bake in the oven for eight to 10 minutes.
Nutrition Facts : @context http, Calories 659, UnsaturatedFat 12 grams, Carbohydrate 167 grams, Fat 38 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 22 grams, Sodium 316 milligrams, Sugar 96 grams, TransFat 1 gram
TRADITIONAL BRITISH MINCEMEAT FOR CHRISTMAS MINCE PIES!
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
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.
Tips:
- Choose high-quality ingredients: Use fresh, ripe fruits and vegetables, and good-quality spices and herbs. This will make a big difference in the flavor of your mincemeat.
- Don't be afraid to experiment: There are many different ways to make mincemeat, so feel free to add your own personal touch. You could try using different fruits, spices, or even alcoholic beverages.
- Make it ahead of time: Mincemeat can be made up to 3 months in advance, so it's a great way to get ahead on your holiday baking.
- Store it properly: Mincemeat should be stored in a cool, dark place. It can be stored in the pantry for up to 3 months, or in the freezer for up to 1 year.
Conclusion:
Mincemeat is a versatile and delicious ingredient that can be used in a variety of dishes, from pies and tarts to cakes and cookies. It's a great way to use up leftover fruits and vegetables, and it's a delicious addition to any holiday meal. So next time you're looking for a festive and flavorful ingredient, reach for some mincemeat. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
