Mincemeat For Mince Pies Recipes

BEST TRADITIONAL MINCEMEAT

BEST Traditional Mincemeat image

Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!

Provided by Kimberly Killebrew

Time 2h15m

Number Of Ingredients 23

Ingredients

1 pound (450 grams) finely chopped beef steak
Note: Traditionally made with beef or lamb and can also be made with wild game
1 1/4 cups (190 grams) raisins
1 1/4 cups (190 grams) currants
1/2 cup (80 grams) golden raisins
2 cups finely chopped tart apple
7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder))
2 cups (450 grams) packed dark brown sugar
2 tablespoons candied lemon peel
2 tablespoons candied orange peel
STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe))
1 1/2 tablespoons (25 grams) finely chopped blanched almonds
1 lemon, its zest and juice
2 tablespoons apple cider vinegar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander
2 tablespoons brandy
2 tablespoons dark rum

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.

Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g

CLASSIC MINCEMEAT PIE

Classic Mincemeat Pie image

Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.

Provided by Crosse & Blackwell

Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®

Time 40m

Yield 8

Number Of Ingredients 3

Ingredients

1 (15 ounce) package refrigerated pie crusts, both crusts softened as directed on package
1 (29 ounce) jar Crosse & Blackwell® Mincemeat Filling & Topping or Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 tablespoon Vanilla ice cream

Steps:

Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 80.6 g, Cholesterol 0.4 mg, Fat 16.3 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 4.1 g, Sodium 551.3 mg, Sugar 0.3 g

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