Mincemeat Cornucopias Recipes

MINCEMEAT CORNUCOPIAS

Steps:

• Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and beat until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
• roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut into circles with a floured 2-1/2-inchcookie cutter. Place circles on an ungreased cookie sheet.
• For filling, Stir together mincemeat, orange juice, and remaining 1 teaspoon orange peel. place about 1 teaspoon of the filling in the center of each circle. Moisten the edge of each circle with a little water. Bring up two adjacent edges of dough and pinch and seal, forming a cornucopia.
• Bake in a 375 degree F oven for 12 to 15 minutes or until bottoms are lightly browned. Transfer to wire racks to cool. makes about 48.

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.

THE BEST NONE SUCH MINCEMEAT RECIPES AROUND

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a large bowl, combine Mincemeat, sugar, flour, cinnamon, cloves, and nutmeg. Pour mixture into pie crust.
• Bake for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking for 30 minutes.

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.

EASY MINCEMEAT

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.