10 Minute Mincemeat Recipes

HOMEMADE MINCEMEAT RECIPE

Steps:

• In a large pan, melt butter.
• Add water, fruits, sugar, spices, and alcohol.
• Bring to boil over medium-high heat, stirring often. Once it boils reduce the heat to low and cook for approximately 30 mins. Continue to stir often.
• The mince is ready when the majority of the liquid has boiled out.
• Let the mince cool completely and then transfer and store in an airtight container.
• The mince should be kept in the refrigerator. The longer you store it the more the flavors will develop.
• The mince will keep for a month if you take some steps. Check on it every week or so and add a tablespoon of rum or brandy and give it a good stir. If you don't take this step the mince will only last a week.

MINCEMEAT

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.

MINCEMEAT LOAF

Steps:

• Beat the eggs, sugar and butter together.
• Stir in the milk and mincemeat.
• Combine the next 4 ingredients together and whisk.
• Pour it all at once into the liquid ingredients and stir completely. Pour into a well greased loaf pan.
• Bake at 350 degree for 50-60 minutes, until the loaf tests done.
• Remove and cool for 10 minutes, then remove the loaf from the pan and continue cooling on a wire cooling rack.
• Combine glaze ingredients and drizzle over the loaf once it's completely cooled.

MINCEMEAT MUFFINS

Steps:

• Preheat oven to 400F.
• Stir together flours, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl mix together buttermilk, melted butter and egg. Add wet ingredients to the dry mixture and stir until everything is moist.
• Fold in mincemeat and pecans, until evenly incorporated.
• Fill a greased muffin tin ¾ full with batter. Bake 15-20 minutes, until golden and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes before removing to a wire rack to serve or cool completely.

10-MINUTE MINCEMEAT

Steps:

• Put the peeled and grated Bramley apples, light muscovado sugar and the zest and juice of the orange and lemon into a large bowl with the ground cinnamon, ground nutmeg, allspice, mixed dried fruit and brandy. Stir in the grated unsalted butter or shredded suet and ground almonds. Transfer to jars or containers. Keep in the fridge, unopened, for up to three months or in the freezer for up to six months.