MINCEMEAT RECIPE | ALLRECIPES
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. Store in the refrigerator for up to 6 weeks.
Provided by Ita
Categories World Cuisine European UK and Ireland English
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 12-ounce jars
Number Of Ingredients 15
Steps:
- Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
- Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
- Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
- Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.
Nutrition Facts : Calories 156.3 calories, CarbohydrateContent 21.9 g, CholesterolContent 10.2 mg, FatContent 5 g, FiberContent 1.5 g, ProteinContent 0.9 g, SaturatedFatContent 2.6 g, SodiumContent 32.6 mg, SugarContent 19.5 g
CLASSIC MINCEMEAT PIE RECIPE | ALLRECIPES
Talk about quick and easy! In under an hour you can prep, bake and serve this classic mincemeat pie.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1 9-inch pie
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
Nutrition Facts : Calories 491.6 calories, CarbohydrateContent 80.6 g, CholesterolContent 0.4 mg, FatContent 16.3 g, FiberContent 1.8 g, ProteinContent 3 g, SaturatedFatContent 4.1 g, SodiumContent 551.3 mg, SugarContent 0.3 g
More about "jar mincemeat recipes"
CLASSIC MINCEMEAT PIE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 40 minutes
Category Trusted Brands: Recipes and Tips, Crosse & Blackwell®
Calories 491.6 calories per serving
- Heat oven to 425 degrees F. Unroll pie crusts. Line ungreased 9-inch pie plate with one crust. Fill with mincemeat. Cover with second crust and seal edges. Cut slits in top crust to vent steam. Bake 25 to 30 minutes. Serve warm with vanilla ice cream if desired.
MINCEMEAT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MINCEMEAT BARS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 475.6 per serving
- Store, loosely covered, at room temperature.
MINCEMEAT RECIPES - NONE SUCH®
From nonesuchrecipes.com
MINCEMEAT PIE FROM A JAR RECIPES
From tfrecipes.com
JAR MINCEMEAT COOKIES - RECIPES | COOKS.COM
From cooks.com
MINCEMEAT TARTS FROM A JAR RECIPES - YAKCOOK.COM
From yakcook.com
10 NEW WAYS WITH MINCEMEAT | BBC GOOD FOOD
10 NEW WAYS WITH MINCEMEAT | BBC GOOD FOOD
From bbcgoodfood.com
MINCEMEAT PIE RECIPE WITH JAR MINCEMEAT
From share-recipes.net
BEST MINCEMEAT RECIPE EVER! - THE HEDGECOMBERS
From hedgecombers.com
JAR MINCEMEAT PIE - RECIPES | COOKS.COM
From cooks.com
33 RECIPES USING MINCEMEAT - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
BORDEN'S NONE SUCH MINCEMEAT COOKIES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROBERTSONS MINCEMEAT CLASSIC PIE RECIPE
From share-recipes.net
20 TRADITIONAL HOMEMADE MINCEMEAT RECIPES, INCLUDING OLD ...
From clickamericana.com
MINCEMEAT SLICE RECIPES MARY BERRY
From share-recipes.net
MINCEMEAT PIE ~ NONE SUCH ~ FROM THE JAR - YOUTUBE
From m.youtube.com
ALL THE MINCEMEAT RECIPES YOU WILL EVER NEED | TIN AND THYME
From tinandthyme.uk