Mincemeat. Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.
It may look fiddly with so many ingredients, but it is not.
Quite the opposite, as the method is so simple; it is a case of mixing and an easy bake in the oven.
I copied this from The Virginia Housewife by Mary Randolph many, many years ago.
You can have Mincemeat using 15 ingredients and 3 steps. Here is how you cook it.
Ingredients of Mincemeat
- Prepare 600 grams of apple, very finely diced.
- Prepare 300 grams of butter (or vegan shortening).
- It's 450 grams of Thompson raisins.
- It's 275 grams of golden raisins.
- It's 275 grams of currants.
- It's 450 grams of brown sugar.
- It's 500 ml of orange marmalade (I use dark).
- It's 275 grams of mixed citrus peel.
- It's 100 grams of citron peel.
- You need 75 grams of slivered almonds.
- Prepare 10 grams of cinnamon.
- It's 2 grams of ground cloves.
- You need 2 grams of ground cardamom.
- Prepare 5 grams of ground allspice.
- It's 125 ml of brandy or rum.
It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel.
Mincemeat step by step
- Place all ingredients in a large stockpot. Bring to a simmer over medium-low heat..
- Let simmer 45-60 minutes, until the dried fruits are plum and the mixture begins to thicken..
- Let cool to room temperature, store in the refrigerator in an airtight container, up to 1 month,.
Supposedly this can be processed in a water bath. Mincemeat developed as a way of preserving meat. And that explains why very few people I know actually truly enjoy mincemeat versus simply eating it out of tradition (or being forced to so as not to offend Grandma!). Sadly the authentic way of making mincemeat has been largely lost in the last century. Mincemeat Celebrate holidays and special occasions with signature British traditions.