How To make Mincemeat

How to make mincemeat recipe video

Watch how to make mincemeat for Christmas! Find the recipe on Allrecipes.co.uk:

It's never too early to get ahead with your Christmas baking, and mincemeat is the perfect place to start. This vegetarian mincemeat uses butter instead of suet so that everyone can enjoy the mince pies and other bakes that will result from this traditional mix of dried fruit and loads of brandy.

It's best to make your mincemeat ahead of time so that it has time to age before using in your favourite recipe. This mincemeat can be safely stored in the fridge for six weeks, but even if you need to use it within a few days it'll still be delicious!

Find this mincemeat recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:

Mincemeat Recipe | Traditional mincemeat recipe, no cooking required | Vegetarian and Vegan Friendly

Traditional mincemeat recipe with Brandy and Rum, no cooking required. If Christmas is on its way, you should get preparing mincemeat. The recipe is ready and stored in a few minutes, and mincemeat is ready to use within 1 week - for best results use within 4 to 6 weeks. This is also an ideal pre-Christmas gift to your family and friends. This is a Vegetarian and Vegan friendly recipe.

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Jemma's Classic Christmas Mince Pie Recipe | Cupcake Jemma Channel

Seriously though how have we not managed to get you a Mince Pie recipe in the 7 years we've been doing this??? Better later than never hey?! And to be honest its given us 7 years to perfect this Mince Pie recipe with its orange, spiced shortcrust pastry and home made mincemeat. To us, nothing says Christmas vibes better than a warm mince pie (and possibly a hot Mulled Wine ;) )

Check out this recipe for home made Mincemeat:

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For the Orange and Spice Shortcrust Pastry:
Preheat Oven to 170C fan assisted (190C non fan)
225g Plain Flour
2 tbsp Icing Sugar
150g Cold Unsalted Butter
Pinch of Salt
3 tbsp ice-cold Water
Zest of 1/2 orange
1/2 tsp Cinnamon

For the Mince Pie Filling
125g Raisins
125g Sultanas
65g Candied Orange Peel
25g Stem Ginger
100g Bramley Apple
125g Suet
85g Demerara Sugar
25g Dark Muscovado Sugar
1/2 tsp Cinnamon
1/2 tsp Mixed Spice
110ml Brandy/Amaretto
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How to Make Mince Pies - The Victorian Way

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Mrs Crocombe is making traditional mincemeat in the Victorian kitchens of Audley End House. She’s made enough to last the whole Christmas season and will be using it to make some mince pies today. If you would like to make some yourself, storing it in sterilised jars will make it last a very long time indeed!

INGREDIENTS
450g Ox Tongue
900g Raisins
900g Minced Apples
900g Suet (you can use shortening as a substitute)
1.1kg Currants
1.1kg Caster Sugar
450g Candied Peel
2 Lemons
Salt
2 Grated Nutmegs
1 tbsp Ginger
1tsp Pounded Mace
300ml Sherry (or Madeira)
300ml Brandy

METHOD
Combine the ox tongue, suet, raisins, currants, apples, candied peel, the rind and juice of boiled lemons, sugar, two pinches of salt, ginger, mace, nutmeg, sherry and brandy into a large container or bowl. Give it a good mix until all of the ingredients are combined. You can store your mincemeat in sterilised jars, or create some mince pies just like Mrs Crocombe.

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Scottish Recipe | Mince & Tatties

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Hello folks!
Tonight for tea I made traditional mince an’ tatties! Or minced beef in gravy and mashed potatoes :) We absolutely love this…and you’ll find this on the dinner tables of most families in Scotland at some point in the week! Such a delicious combination of flavours and textures. Pure comfort food and a big favourite in our house :)

Everything I used will also be listed below,

-Cheryl x
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What I used - Serves 3 - 4

460g (1 lb) Good quality steak mince or ground beef
1kg (2.5 lbs) Potatoes - I used Maris Piper potatoes (Use a floury potato good for mashing, not a waxy variety)
1 Large swede, turnip or rutabaga - peeled and diced into chunks

1 Large onion - finely diced
2 Large carrots - peeled and diced
300ml (10.5 fl oz) Beef stock (use what you need - you might not need all of it)
1 Tablespoon cornflour/cornstarch and 1 tablespoon cold water mixed together - Or use Bisto powder instead of the cornflour if you prefer

2 Knobs of butter (around 60g/2 oz)
A splash of cream
A splash of milk
A splash of vegetable oil

Salt & white pepper to taste


**I served ours with mashed swede, but garden peas or steamed cabbage also work great**

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The Strange Way The Royal Family Eat Mince Pies!

I've never been a fan of mince pies, until I came up with my own mincemeat recipe and learnt how the royal family ate them. That was a game changer for me and now I look forward to mince pies every Christmas. Hope you enjoy them!

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The recipes -
The pastry -
2 1/2 cups flour
1/2 cup sugar
2 sticks (8oz) unsalted butter
2 egg yolks
1/4 cup heavy cream

1 egg - for glazing

Blend the flour, sugar and butter until fine crumbs, add the egg yolks and cream, blend again until combined.

The mincemeat -
3 cups raisins
2 cups grated apple (skin on)
1/2 cup unsalted butter
1/2 cup sliced (slivered) almonds
1 cup brown sugar
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp mixed spice (all spice)
1 orange - zest only
1 cup brandy

Mix all the ingredients together in a large pan and cook for 5-8 minutes. Set aside to cool.

Brandy butter -
4 oz unsalted butter
4 oz powdered sugar (icing sugar)
1/4 cup brandy

Beat together the butter, brandy and sugar until combined and no lumps. Pipe onto parchment paper and refrigerate for at least 4 hours.

1/4 cup powdered sugar for dusting the mince pies
1 cup powdered sugar for blowing at Winston :)



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