Traditional British Mincemeat For Christmas Mince Pies Recipes
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.
" TRADITIONAL" MINCEMEAT (FOR PIES)
I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only change I ever made in the original recipe was to substitute stew beef for the calves' tongues. Prep time includes the 4-6 weeks "standing" time.
Provided by Dee514
Categories Beef Organ Meats
Time P1m11DT2h
Yield 15 Quarts (approx)
Number Of Ingredients 19
Steps:
- Chop the boiled calves' tongues (or boiled stew beef) very finely.
- Add the sugar, raisins, currents and citron; mix together well.
- Chop apples finely (do not mash) and add to the meat.
- Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
- Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
- Put the mixture into a large crock with a lid.
- Place a clean cloth over the top of the crock and put the lid on.
- Place crock in a cool place for 3 weeks.
- Add more salt and spices at this time, if needed.
- Let stand at least 4 weeks before using.
- Mincemeat may be canned by water bath method.
- If using it for pie filling, bake between double crusts.
Nutrition Facts : Calories 2307.3, Fat 80.6, SaturatedFat 40.6, Cholesterol 51.6, Sodium 582.7, Carbohydrate 288, Fiber 16.1, Sugar 257.4, Protein 10.2
TRADITIONAL BRITISH BOOZY MINCEMEAT - FAT FREE
An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241.
Provided by French Tart
Categories Cherries
Time 1h20m
Yield 6-8 Jars
Number Of Ingredients 16
Steps:
- Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
- Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
- (Please note it is not necessary to peel the apples - just core and chop them up finely.).
- Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
- Remove from the heat and leave it to become completely cold.
- Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
- Cover with waxed discs and TIGHT fitting lids.
- N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
- GIFT IDEAS:.
- Design and hand write some labels - or use a Christmas template!
- Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
- Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
- I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!
Nutrition Facts : Calories 1143.5, Fat 12.8, SaturatedFat 1.4, Sodium 156.6, Carbohydrate 257.7, Fiber 17.3, Sugar 209.5, Protein 11.5
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