Mincemeat Recipe - Just mix it all together - Recipes by Warren Nash
Home made mincemeat tastes great, and it's actually really easy to make. So if you're making Mince Pies this year, get inundated with compliments by using this Mincemeat in your pies!
Check out my recipe for Mince Pies: - perfect to use with this recipe.
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Ingredients (Makes 800g | Prep time: 20m)
- x1 Bramley Apple
- Shredded Suet (100g)
- 400g Mixed Fruit (Raisins, Sultanas and Currants)
- Dark Brown Sugar (150g)
- 1 Orange
- Grated Almonds (25g)
- Ground Mixed Spice (x2 tsp)
- Ground Cinnamon (1/2 tsp)
- Ground Nutmeg (1/2 tsp)
- Brandy (3 tbsp)
Mincemeat recipe - Perfect filling for your Christmas mince pies | Really Simple Recipes | Vegan
I love making my own mincemeat. And the great thing about this recipe is that I can make it and use it on the same day. I also love all the smells from making my own mincemeat, when I'm finished my house smells like Christmas.
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Shortcrust Pastry Mince Pies | delicious. Magazine
One bite of a home-made shortcrust pastry mince pie and you’ll never want to buy them again.
Ingredients:
170g plain flour
100g cold unsalted butter
1 tbsp caster sugar
1 large free-range egg yolk
Method:
1. Sift 170g plain flour and a pinch of salt into a bowl. Rub in 100g cold unsalted butter, cut into cubes, with your fingers until you have a crumble-like mixture.
2. Stir in 1 tbsp caster sugar, then add 1 large free-range egg yolk and mix quickly with a palette knife. Add 1-2 tbsp cold water, a little at a time, mixing with the knife until the mixture is drawn together into a dough.
3. Press into a ball, then wrap in cling film and chill for at least 10 minutes.
How to Make Perfect Mince Pies | Jamie Oliver & Gennaro Contaldo
Perfect the ultimate Christmas treat that is the mince pie with this recipe from Jamie and Gennaro. This recipe ticks all the boxes for a quick, tasty treat full of festive flavour without the buttery pastry casing. Encased in puff pastry, these pies are delightful. Enjoy!
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Best way to make Traditional Mincemeat at home : Recipe
In today's video I show you how to make mincemeat recipe which is based on, No cook or bake needed, I show you the start to the end making the mincemeat filling, it this easy laters
Ingredients
Makes: 5 jars
226 grams currants
180 grams raisins
130 grams sultanas
226 grams apple, peeled and finely chopped
180 grams mixed peel
180 grams suet
180 grams dark brown sugar
zest of 2 lemons & 1 lime
7 ml brandy
56 ml lemon & lime juice or solution of citric acid
3 grams salt
4 grams ground nutmeg
11 grams mixed spice
Method
First we start by adding into an very clean bowl, all the dried fruit with the spice, nutmeg, salt and mix round with wooden spoon, then add in the brown sugar mix and clear, now you can add in all the rest but leave out the brandy and juice, mix round thoroughly now add in the brandy and juice and once again mix round until everything is fully covered, now cover the bowl with lid and wait 2 hour,
2 hours later now give the mixture a final mix, now we are going to leave for 24 hours covered with lid,
24 hours later mix the mixture round for the last time and now put your mincemeat into spoon into sterilised jars. Store in a cool place or fridge for 6 weeks. Now it ready to use
#recipe #mincemeat #howto
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How to Make Mince Pies - The Victorian Way
????Order your copy of Mrs Crocombe’s cookery book here: ????
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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