Best 3 Mincemeat Iii Recipes

Mincemeat is a sweet and savory dish made from a mixture of dried fruits, spices, and suet or butter. It is traditionally served during the Christmas season, but can be enjoyed all year round. The mixture of dried fruits typically includes raisins, currants, sultanas, and candied peel. Spices such as cinnamon, nutmeg, and cloves are added for flavor, while suet or butter provides richness and moisture. The mixture is then typically encased in a pastry crust and baked.

This article provides three different recipes for mincemeat:

1. **Traditional Mincemeat:** This recipe is a classic version of mincemeat, made with a combination of dried fruits, spices, and beef suet.

2. **Vegetarian Mincemeat:** This recipe is a vegetarian version of mincemeat, made with a combination of dried fruits, spices, and vegetable suet.

3. **Apple Mincemeat:** This recipe is a variation on traditional mincemeat, made with a combination of dried fruits, spices, and apples.

All three recipes are easy to follow and can be made in advance, making them perfect for busy holiday seasons. Whether you are looking for a traditional mincemeat, a vegetarian option, or a variation with apples, this article has a recipe for you.

Here are our top 3 tried and tested recipes!

MINCEMEAT COOKIES

Mincemeat Cookies image

You can taste the spirit of Christmases past in these chewy old-fashioned cookies with their sweet caramel frosting. One batch makes 9 dozen cookies that freeze well for the holidays!

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 9 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
1-1/2 cups sugar
3 eggs
3-1/4 cups prepared mincemeat
3-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped pecans
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
1 cup confectioners' sugar
6 tablespoons half-and-half cream
1 teaspoon rum extract
9 dozen pecan halves

Steps:

In a large bowl, cream butter and sugar. Beat in the eggs. Add mincemeat; mix well. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the creamed mixture and mix well. Stir in pecans. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until edges begin to brown. Remove to wire racks to cool., For the frosting, combine the brown sugar and butter in a saucepan; bring to a boil over medium heat. Boil for 6-8 minutes, stirring twice, or until the sugar is dissolved. Remove from the heat. Add the confectioners' sugar, cream and extract; beat until smooth. Frost the cookies; top each with a pecan half.

Nutrition Facts : Calories 203 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

MINCEMEAT

Mincemeat image

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

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

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

MINCEMEAT III

Mincemeat III image

This meatless recipe won 2nd prize at the county fair for pie filling. I like to use apricot or peach brandy in this recipe.

Provided by Linda Correia

Categories Mincemeat Pie

Yield 64

Number Of Ingredients 15

Ingredients

2 pounds cranberries
1 quart water
9 apples - peeled, cored and ground
2 pounds raisins
3 (16 ounce) cans gooseberries
3 (16 ounce) cans pitted sour red pie cherries
2 cups brandy
2 tablespoons lemon zest
2 tablespoons orange zest
2 cups distilled white vinegar
4 cups white sugar
1 tablespoon ground cloves
1 tablespoon ground nutmeg
2 tablespoons ground cinnamon
2 tablespoons ground allspice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
Sterilize enough canning jars and lids to fit all mincemeat.
Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.

Nutrition Facts : Calories 154.6 calories, Carbohydrate 34.5 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 25.1 g

Tips:

Choose the right mincemeat: Not all mincemeats are created equal. Look for a mincemeat with a good balance of fruits, nuts, and spices. You can also make your own mincemeat at home, which gives you the ability to customize the flavors to your liking.
Don't overfill the pastry: When assembling your mince pies, be careful not to overfill the pastry. This will make them difficult to seal and they may burst open in the oven.
Use a sharp knife to cut the pastry: A sharp knife will help you to get clean, even cuts in the pastry. This will make your mince pies look more professional and help to prevent them from falling apart.
Chill the mince pies before baking: Chilling the mince pies before baking will help to set the pastry and make them less likely to spread in the oven.
Bake the mince pies until they are golden brown: The mince pies are done baking when they are golden brown. The filling should be bubbling and the pastry should be cooked through.

Conclusion:

Mince pies are a delicious and traditional holiday treat. With a little planning and effort, you can make your own mince pies at home that are sure to impress your family and friends. So, what are you waiting for? Get baking!