Best 2 Mincemeat Iii Recipes
Mincemeat III is a classic dessert that has been enjoyed for centuries. It is typically made with a combination of dried fruits, spices, and suet, and is often served during the holiday season. While there are many different recipes for mincemeat, they all share a few common ingredients. These include apples, raisins, currants, and spices such as cinnamon, nutmeg, and cloves. Suet is also a common ingredient, but it can be omitted for a vegetarian version of the dish. Mincemeat can be used as a filling for pies, tarts, and other pastries, or it can be eaten on its own as a spread or condiment. If you are looking for a delicious and festive treat, mincemeat is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
MINCEMEAT III
This meatless recipe won 2nd prize at the county fair for pie filling. I like to use apricot or peach brandy in this recipe.
Provided by Linda Correia
Categories Mincemeat Pie
Yield 64
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
- To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
- Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
- Sterilize enough canning jars and lids to fit all mincemeat.
- Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
- Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
- Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 34.5 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 25.1 g
MINCEMEAT III
This meatless recipe won 2nd prize at the county fair for pie filling. I like to use apricot or peach brandy in this recipe.
Provided by Linda Correia
Categories Mincemeat Pie
Yield 64
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a large saucepan and pour water over them. Simmer on low heat until cranberries begin to split. Remove from heat and pour into a large ovenproof baking dish.
- To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. Stir this mixture thoroughly and cover dish.
- Place dish in preheated oven. Heat for 30 minutes, stirring occasionally.
- Sterilize enough canning jars and lids to fit all mincemeat.
- Place a wire rack in the bottom of a large stock pot and fill halfway with water. Bring water to a rolling boil.
- Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles. Fill jars all the way to the top and screw on lids. Carefully lower jars into boiling water using a holder. Make sure jars have at least 2 inches of space between them. Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. Cover pot and process for 30 minutes.
- Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. Allow to cool, then check seal by pressing on jar lid. A properly sealed lid will not move up or down at all. Mincemeat should be aged for 2 or 3 months before using.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 34.5 g, Fat 0.3 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 4.9 mg, Sugar 25.1 g
Tips:
- Use a variety of fruits: Apples, raisins, currants, and sultanas are all classic mincemeat ingredients, but you can also add other fruits like pears, cranberries, or apricots.
- Don't be afraid to experiment with spices: Cinnamon, nutmeg, and cloves are all traditional mincemeat spices, but you can also add other spices like ginger, allspice, or cardamom.
- Let the mincemeat mature: Mincemeat improves in flavor over time, so it's best to make it at least a few weeks before you plan to use it.
- Use mincemeat in a variety of dishes: Mincemeat is a great addition to pies, tarts, and other desserts, but it can also be used in savory dishes like stews and curries.
Conclusion:
Mincemeat is a versatile and delicious ingredient that can be used in a variety of dishes. With its unique flavor and aroma, mincemeat is sure to add a special touch to your next culinary creation!
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