More about "225g to oz recipes"
CHRISTMAS MINCEMEAT AUTHENTIC RECIPE | TASTEATLAS
This recipe is adapted from the deliaonline.com website. Apart from a plethora of beautifully fragrant dried fruits, classic mincemeat is made with suet (hard animal lard). Preparing mincemeat is not a particularly demanding process, but the ingredients need to rest for 12 hours for the flavors to develop. The recipe makes for 6 lbs (2.75 kg) of mincemeat.
Provided by TasteAtlas
Prep Time 15 minutes
Cook Time 2 hours
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine and stir together all the ingredients apart from the brandy.
- Cover the mixture with a clean cloth and leave it in a cool place overnight, allowing the flavors to develop.
- Preheat the oven to 225°F/110°C.
- Loosely cover the bowl with foil, put it in the oven, and bake for 3 hours.
- Once removed from the oven, the mincemeat should be swimming in fat.
- While the mincemeat is cooling, stir it from time to time. The fat will solidify and encase the ingredients.
- Once cool, give the mincemeat a good mix and add the brandy.
- Fill 6 1lb (350 ml) sterilized jars with the mincemeat, cover them with waxed discs, and seal.
- Keep the mincemeat in a cool and dark place where it can last for years.
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