Dried Fruit Mincemeat

Make mincemeat: Step 1. In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum.

Mincemeat is a combination of chopped dried fruits, spices, sugar, nuts, distilled spirits, a fat of some type and sometimes meat. The name is a carryover from 15th century England when mincemeat. How to make Mincemeat. Making mincemeat is so incredibly simple. chop. simmer. add alcohol. age. Your fruit (dried and fresh) is all chopped to roughly the same size, to make sure the alcohol can evenly penetrate the pieces. The fruit is then simmered to break down the fresh fruit and soften the whole mixture. Then the alcohol is added.

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In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside. In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice. Add butter & bring to boil over medium heat. Boil 3 minutes. Pour hot liquid over dried fruit & stir.

When the mixture begins to boil, reduce the heat and let the mixture simmer for about 15 minutes. This will give a chance for the dried fruit to absorb much of the liquid and for the filling to thicken a little. Note it will thicken more as it cools down. Remove the pot from the heat, and stir in the brandy.

Farmer Street Pantry's All Fruit Mincemeat is made in the USA with no artificial colors or preservatives. What's inside? Apples, cider, raisins, brown sugar, orange peel, coconut oil, maple syrup, vinegar, lemon juice, salt, cinnamon, nutmeg, cloves, white pepper, and ginger. Nutrition Facts. Amount Per Serving. Calories 120. Calories from.

Instructions. In a large saucepan, warm the apple cider and dissolve sugar over low heat. Wash, core, and finely chop or grate apples. Add the whole cranberries into the pot and stir to combine. Add cinnamon, ginger, and allspice, along with currants, raisins, dried cranberries, and apple. Stir and simmer over medium-low heat until mixture.

Make the pie: Preheat the oven to 450 F. Roll out the bottom crust and place it into a 9-inch pie plate. Fill with 3⅓ cups of mincemeat filling, pour the melted butter over top, and then add the.

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling. Mincemeat formerly contained meat, notably beef or venison. [1] Many modern recipes replace the suet with vegetable shortening. Mincemeat is found in the Anglosphere .

Cover the bowl loosely with foil and leave for at least 12 hours (and up to 24 hours) for the fruit to soak up the juice and flavours. When ready to cook, give everything a quick stir again then re-cover with the foil and bake for 3 hours at 110C/ 225F/ GM ¼. Remove from the oven and give the mincemeat a good stir.

Mincemeat is a mixture of dried fruit, alcohol, sugar and spices. It is primarily used for making mince pies at Christmas time. If you like the idea of making homemade mince pies, I highly recommend this gorgeous Viennese whirl mince pie recipe. Nothing puts me in a festive mood more than a freshly baked tray of hot mince pies.

Mincemeat, the traditional filling for mince pies, is a spiced preserve made of a mixture of dried fruit, apple, suet and candied fruit and spices steeped in rum or brandy.

15 minutes before the end of cooking, add the cognac (or brandy) and rum and mix well. Divide the mincemeat into previously sterilized jars. As the mixture cools, the tallow hardens, creating a seal to help preserve the ground meat. Once the mincemeat is cold, close the jars tightly and place them in the refrigerator for 1 month.

Day 1 - Make the Mincemeat Pie Filling. Place the dried fruit, grated apple, sugar, lemon rind and butter into a bowl and mix well. Add the spices, brandy and Grand Marnier. Mix well, cover and place in a cool place for 24 hrs. Day 2 - Mix the Filling. Mix the mincemeat pie filling the following day; leave for another 24 hrs.

In a large stockpot combine all of the ingredients and warm over low heat for about 30 minutes, you are letting all of the ingredients and flavors meld together and plump up the fruit. Portion mincemeat into sterilized jars making sure to leave the top 1 ½- 2 inches free, this leaves room for the fruit to expand.

john shepherd/Getty Images. Mince pie (or mincemeat pie, depending on where you're from) is an English pie made with mincemeat, which is a mixture of dried fruit, spices, spirits, and sometimes—but not always— beef suet (the hard fat of beef found around the loins or kidneys), beef, or venison (deer meat). It's traditionally served.

Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, then simmer gently for 8 - 10 minutes until most of the liquid has evaporated. Remove from the heat and stir in the butter. Set aside to cool. When cool, add the brandy (if using), stir to combine.

Combine apple, dried fruit, sherry, orange rind and juice, mixed spice and 1 cup water in a saucepan. Cook over low heat, stirring occasionally, for 10 minutes until liquid has been absorbed. Set aside for 40 minutes to cool to room temperature. Coarsely grate butter over fruit mince. Add brown sugar and stir well to combine.

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