Fruitymincemeat Recipes

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.

TRADITIONAL MINCEMEAT

Steps:

• Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

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.

BEST TRADITIONAL MINCEMEAT

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.

ALL-FRUIT MINCEMEAT

Steps:

• Mix all the ingredients together, stirring well.
• Spoon into clean, screwtop jars and cover.
• Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
• The mincemeat keeps months like this.

HOME CANNED MINCEMEAT

Steps:

• Combine meat and suet in pot, cover with water, bring to a boil and simmer until the meat is cooked. (See recipe notes below).
• Drain water off meat (or scoop meat out of water with a mesh strainer.)
• Wash, peel, core and chop the apples, and measure.
• In a large pot or bowl, combine the meat and apple.
• Put the meat mixture through a food grinder using a medium blade. (See recipe notes below).
• Put ground meat mixture in a pot at least 12 litres (quarts) in size.
• Add all remaining ingredients.
• Bring to a boil uncovered, stirring frequently.
• Lower to a simmer and let simmer uncovered for about an hour, to thicken it slightly.
• Stir frequently to prevent scorching.
• Ladle hot mixture into hot 1/2 litre or litre (1 US pint or quart) jars, leaving 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Process either size of jar for 90 minutes .