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Traditional homemade mincemeat

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Ingredients

225 g Raisins
225 g Sultanas
225 g Currants
225 g Brown sugar
150 g Suet
100 g Candied peel
75 g Apricots
50 g Almonds chopped
1 Bramley apple shredded
1 tsp Mixed spice
1/2 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Nutmeg
125 ml Brandy
1 Lemon zest + juice
1 Orange zest + juice

Traditional homemade mincemeat

Cuisine:

    Makes about 1.3kg of mincemeat

    • 12 hours 10 minutes
    • Easy

    Ingredients

    Directions

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    Traditional homemade mincemeat

    A traditional homemade mincemeat recipe for mince pies and tarts. Once you start making this at home, you’ll never need to shop buy again!  Written in this book in 1788, is an early mincemeat recipe, yet before this mincemeat contained actual meat. They consisted of vinegar and/or wines, minced beef or button and seasonings. In the 18th Century there was a shift toward using spirits such as brandy and suet replaced the meat. You can replace the beef suet with vegetable suet if required for a vegetarian version. This lead to the mincemeat that we know and love today.

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    Steps

    1
    Done
    2 minutes

    Take the currants, raisins and sultanas and wash quickly before draining and putting into a bowl.

    2
    Done
    1 minute

    Into the bowl, added the candied citrus, the chopped figs and chopped dates.

    3
    Done

    Into this bowl, add the chopped almonds, orange and lemon zest and the spices.
    Add the dark brown sugar.

    4
    Done

    Add the shredded apple and chopped apricot.
    Into this add the orange and lemon juice along with the brandy.

    5
    Done
    12 hours

    Fold all of these together until homogenous.
    Cover with clingfilm and leave somewhere cool and dark for up to 12 hours.

    6
    Done

    Put some jars into an oven at about 140 C/210 F/Gas Mark 1 for about 20 minutes.
    Remove and place onto a wire rack to cool

    7
    Done

    Add the suet and mix thoroughly in.
    Spoon the mincemeat into the jam jars and press firmly down to remove any trapped air.
    Cover with a waxed disc and screw the lid on tight and store somewhere cool and dark until needed.

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