Nonesuch Classic Original Mincemeat Recipes

OLD-FASHIONED MINCEMEAT PIE RECIPE FROM 1798

Steps:

• If using ground beef, brown the meat in a saucepan over medium heat. If you are using other cuts of raw beef, boil the beef until it is cooked and then chop it into small pieces. Or, if you are using left over beef that has already been cooked, you can chop the meat into small pieces. After chopping the beef, add the salt to the meat.
• In a large bowl, combine chopped apples, chopped suet (or your suet substitute) cider, spices, and fruit. Add the beef and apple cider and mix well until all ingredients are thoroughly combined. (If you want to be more authentic, you can chop up all of the ingredients together at this point to mince them finely.)
• Line a 9 inch pie plate with pastry and then pour in the mincemeat.
• Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. If you want an extra golden brown crust you can brush the top of the pie with some egg.
• Bake in a 400 degree oven for about 45 minutes until the crust looks golden brown.

CLASSIC MINCEMEAT PIE

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.

TRADITIONAL MINCEMEAT PIE

Steps:

• 1. PLACE rack in lowest position in oven. Heat oven to 425°F.
• 1. To use NONE SUCH® Condensed Mincemeat: Crumble 2 (9 oz.) packages condensed mincemeat into medium saucepan. Add 2 ¼ cups water. Bring to a boil over high heat. Cook and stir 1 minute. Cool completely. Proceed as directed above.
• 2. ROLL out half of pastry dough on floured surface and line 9-inch pie plate. Fill with mincemeat. Roll out remaining pastry dough on floured surface. Cover filling with top crust. Seal and flute edges. Cut a few slits near center to vent steam. Whisk egg and water in small cup until blended, if desired. Brush over crust.
• 3. BAKE 25 to 30 minutes or until golden brown. Cool completely on wire rack.

TRADITIONAL MINCEMEAT PIE

Steps:

• 1. Place rack in lowest position in oven. Preheat oven to 425 degrees. Line 9" pie plate with pastry.
• 2. Turn mincemeat into crust. Cover with top crust. Seal edges. Cut slits near center; seal and flute. Brush egg and water mixture over crust, if desired.
• 3. Bake 25 to 30 minutes or until golden brown. Cool slightly. Garnish as desired.

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.

NONE SUCH MINCEMEAT BARS

Steps:

• HEAT oven to 400°F. Combine flour, sugar, baking soda and salt in large bowl. Add oil and milk, stirring until mixture is evenly moistened and crumbly. RESERVE 1 cup crumb mixture. Press remaining crumb mixture firmly into bottom of ungreased 13 x 9-inch baking pan. Top evenly with mincemeat. Sprinkle evenly with remaining crumb mixture and nuts. BAKE 30 to 35 minutes or until golden brown. Cool completely in pan on wire rack. Chill if desired. Cut into bars.