Mom Evansmincemeat Recipes

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EASY MINCEMEAT



Easy mincemeat image

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

150g currants
150g sultanas
100g raisins
75g mixed peel
1 lemon, zested and juiced
75g suet (check it's vegetarian and gluten-free, if needed)
1 small cooking apple, peeled, cored and finely chopped
1½ tsp mixed spice
1 tsp ground cinnamon
200g dark muscovado sugar
100ml brandy

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

MUM'S MINCEMEAT



Mum's Mincemeat image

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Provided by Eve Cottom

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time P3DT45m

Yield 50

Number Of Ingredients 11

1 pound suet
1 pound brown sugar
1 pound sultana raisins
1 pound dark raisins
1 pound dried currants
4 ounces candied mixed fruit peel
4 ounces chopped almonds
¼ cup ground allspice
3 tablespoons ground nutmeg
1 tablespoon salt
3 pounds apples, grated

Steps:

  • Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
  • Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
  • Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
  • Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 35.7 g, Cholesterol 6.2 mg, Fat 10.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 5 g, Sodium 149.9 mg, Sugar 29 g

MOM EVANS'MINCEMEAT



Mom Evans'Mincemeat image

Categories     Apple     Pie     Christmas     Dessert     Freeze/Chill     Quick & Easy

Number Of Ingredients 11

1 pound ground beef
1 pound seedless raisins
1/2 pound seeded raisins
1 pound currants
1 1/2 quarts chopped apples
4 cups peel and cherries
1/2 cup vinegar
1 1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Steps:

  • cook and drain the ground beef.
  • stir all the rest of the ingredients together and add the beef.
  • Stir until well-mixed and then place in the fridge for 24 hours before using.
  • Mom would then make a bunch of pies and freeze them, bringing them out and warming them up in the oven.
  • I freeze what I do not use immediately.

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