Easy Mincemeat Recipes
EASY MINCEMEAT
Make homemade mincemeat for your Christmas bakes. It's a lot easier than you might think, and the recipe can be scaled up or down. This works well as a gift, too
Provided by Benjamina Ebuehi
Time 20m
Yield Makes 850g
Number Of Ingredients 11
Steps:
- Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
- Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.
Nutrition Facts : Calories 61 calories, Fat 1 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.02 milligram of sodium
EASY SAVOURY MINCE
Savoury mince just the way your grandmother made it - warming, comforting and delicious, it's a taste of home to treasure.
Provided by Helen Best-Shaw
Categories Main - Meat Main meal
Number Of Ingredients 13
Steps:
- Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
- Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
- Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
- Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
- Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
- After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
- Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.
Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 17 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 53 mg, Sodium 330 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 9 g, ServingSize 1 serving
10-MINUTE MINCEMEAT
Make your own mincemeat this Christmas - and not just for mince pies. Try it in Chelsea buns or sweet samosas. You could also give jars of it away as gifts
Provided by Good Food team
Categories Afternoon tea
Time 10m
Yield 1 kg (2 x 500ml jars)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 69 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
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
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