Best 5 Mincemeat Filled Braid Recipes
Welcome to the realm of culinary delights, where sweet and savory flavors entwine to create a taste sensation like no other! Today, we embark on a journey to explore the art of making mincemeat-filled braid, a delectable pastry that combines the richness of mincemeat with the flaky layers of a golden braid. This article presents a collection of mouthwatering recipes that will guide you through the process of crafting this delectable treat, ensuring a perfect balance of flavors and textures in every bite.
Our culinary adventure begins with a classic mincemeat-filled braid recipe, a timeless favorite that has stood the test of time. This recipe provides step-by-step instructions, ensuring that even novice bakers can achieve pastry perfection. For those seeking a vegan alternative, we offer a delightful vegan mincemeat-filled braid recipe, showcasing the versatility of this dish.
The journey continues with a unique and enticing recipe for a mincemeat-filled braid with apple and cinnamon, a harmonious blend of flavors that will tantalize your taste buds. If you prefer a sweet and tangy twist, our mincemeat-filled braid with cranberries and orange zest recipe is sure to impress. And for those who love the indulgence of chocolate, the mincemeat-filled braid with chocolate and pecan recipe promises an irresistible combination of flavors that will leave you craving more.
With each recipe, we provide detailed ingredient lists and precise instructions, ensuring that you can recreate these culinary masterpieces with ease. Whether you're a seasoned baker or just starting your culinary journey, this collection of mincemeat-filled braid recipes has something for everyone. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure, creating pastries that will bring warmth and joy to your table.
MINCEMEAT
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
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
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
MINCEMEAT QUICK BREAD
This is great served on a cold, wintry day. Use any kind of mincemeat, purchased or homemade, and serve with butter or cream cheese.
Provided by Bev Austin
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan.
- Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan.
- Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 45.9 g, Cholesterol 15.5 mg, Fat 6.4 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 319.7 mg, Sugar 26.8 g
MINCEMEAT PIE FILLING
A friend gave me this recipe for mincemeat many years ago. It is so good that even those who do not care for mincemeat pie likes it. If preferred, use molasses instead of sorghum. Also, apricot juice can be substituted for the pineapple juice. This makes enough filling for 2 (9 inch) pies.
Provided by Dmarcks
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time P1D
Yield 16
Number Of Ingredients 13
Steps:
- Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 43.7 g, Cholesterol 15.8 mg, Fat 4.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.6 g, Sodium 136.3 mg, Sugar 31.5 g
MY OWN MINCEMEAT PIE FILLING
I have used lots of different mincemeat recipes, and created my own, using the most delicious and inexpensive combinations (but really, this recipe is very traditional, nevertheless). You may devise whatever combinations are convenient and inexpensive for you. Throw in whatever's in season, also leftovers you've got (cranberry sauce from Thanksgiving, oatmeal from breakfast, old bread, etc.) Mincemeat will take anything, it seems, and still taste just exactly the same -- that is, exquisite! So for Heaven's sake make whatever changes are thrifty for you, but you may keep the quantities about the same.
Provided by Rosa Christine Reeve
Categories World Cuisine Recipes European UK and Ireland English
Time 1h40m
Yield 8
Number Of Ingredients 15
Steps:
- Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
- In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
- Use as mincemeat pie filling.
Nutrition Facts : Calories 568.6 calories, Carbohydrate 59.8 g, Cholesterol 42.9 mg, Fat 23.6 g, Fiber 3.4 g, Protein 11.8 g, SaturatedFat 9.7 g, Sodium 334.4 mg, Sugar 34.3 g
Tips:
- Use a sharp knife to cut the dough into even pieces. This will help the braid to bake evenly.
- Be careful not to overwork the dough. Overworked dough will be tough.
- If the dough is too sticky, add a little more flour. If the dough is too dry, add a little more water.
- Let the dough rise in a warm place until it is doubled in size. This will help the braid to be light and fluffy.
- Brush the braid with milk before baking. This will help the braid to brown evenly.
- Bake the braid at a high temperature for a short amount of time. This will help the braid to be crispy on the outside and soft on the inside.
- Let the braid cool slightly before slicing and serving.
Conclusion:
Mincemeat-filled braid is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover mincemeat. With a little planning and effort, you can easily make this beautiful and tasty bread at home. So next time you're looking for a special treat, give mincemeat-filled braid a try!
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