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Merry Christmas Mincemeat

 

 

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Mincemeat

This is my very favorite mincemeat recipe, one that my mother and I
used for years.  I have noted on the well-worn recipe card, “This is a
VERY old recipe!”  Well, how old is it?  I know not. What I do know
is that it is totally delicious. Hopefully you are reading this in time to
make some now for Christmas... my mother and I probably would have
made ours in October... 

3 cups peeled, cored and chopped tart apples
1 whole orange, minced, including juice and peel
2 cups ground cooked roast beef
2 cups ground cooked roast pork
2 cups hard cider
2 cups firmly packed dark brown sugar
1 cup ground suet (from your butcher)
1 cup dark raisins
1 cup golden raisins
1/2 cup lemon juice
2 teaspoons freshly grated nutmeg
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves

In a large saucepan, combine the apples, the minced orange and juice, ground cooked beef, ground cooked pork, cider, brown sugar, ground
suet, both raisins, lemon juice, nutmeg, cinnamon, allspice, and cloves.
Cook the mixture over moderate heat, stirring occasionally, for 1 hour
30 minutes, or until thick. Stir in 1/2 cup brandy. Transfer the mince-
meat to sterilized Mason-type jars and seal the jars with lids. Makes
about 7 cups.
(Note: The mincemeat can be stored without the canning process,
for several weeks in the refrigerator, or 3 to 4 months in the freezer.)

So, now you have luscious, well-ripened homemade mincemeat!  (Your
friends and relatives will be impressed. Trust me. And it was not all that
difficult, was it?)  What do you do with it?  First of all, the obvious...
 

Mincemeat Pie

No problem.  Just make up a batch of your favorite pie dough.

Preheat the oven to 400 degrees F. On a lightly floured surface, roll half
of the pastry into a 12-inch circle. Then fit it  into a 9-inch glass pie plate
and trim the dough evenly along edge. Refrigerate 15 minutes. Spoon
about 4 cups (or more) of mincemeat into the chilled pie crust.
On a lightly floured surface, roll out the remaining dough to a 12-inch
circle. Cover the filling, trim evenly, and press to seal edges, and crimp decoratively. Cut small slits in the dough to allow steam to escape while
the pie is baking. Place on a parchment-lined baking sheet (to catch any juices that might bubble over during baking.
Bake the pie for 15 minutes. Then lower the oven temperature to 350 degrees F., and bake until the crust is golden brown and the filling
bubbles, about 45 to 50 minutes. Cool the pie on a wire rack.

You can substitute two 27-ounce jars of purchased mincemeat for the homemade,
if you prefer.  I suggest you jazz it up a tad with some brandy or rum, and perhaps
a bit of grated orange and lemon zest.  Or a splash or two of Grand Marnier!

And what if you want to make homemade "mincemeat", but prefer not to use
any meat?  That is not a problem either...

3 pounds baking apples (such as Jonathan or
McIntosh), peeled,  cored, chopped
1 cup dried cranberries
1 cup golden raisins
1/2 cup chopped pecans
1/2 cup (packed) dark brown sugar
6 tablespoons brandy
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/4 cup apple cider or apple juice
1/4 cup unsulfured (light) molasses
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
Pinch of salt

In a heavy large saucepan combine all of the above ingredients and
cook over low heat until the apples are very tender and the mixture is
thick, stirring occasionally, about 50 minutes. Cool completely. (The mincemeat can be prepared up to 1 week ahead. Cover and refrigerate.) Proceed as above
.
(Cranberry Mincemeat from Bon Appetit archives.)

 

And then what?  One of my all-time favorites is this scrumptious Christmas Mincemeat Cake.   Or Braided Mincemeat Bread!  And then there is...

 

Old-Fashioned Mincemeat Sauce
Bon Appetit December 1998

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"Serve this quick and easy sauce warm over
vanilla ice cream or frozen yogurt."

Makes about 1 1/2 cups

3/4 cup purchased mincemeat from
jar [or homemade!]
2/3 cup sugar
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup brandy
4 3 x 3/4-inch strips orange peel
1 cinnamon stick, broken in half
3 tablespoons whipping cream

Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat; simmer until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about
4 minutes. Remove from heat. Stir in cream. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before serving.)


Featured Archive Recipes:
Braided Mincemeat Bread
Christmas Mincemeat Cake
Mincemeat Muffins with
Sherry Butter

 Mini Mincemeat Pies


More Favorite Recipes
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