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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Jars 645g Recipe makes 4 Jars) The following items or measurements are not included below: 2 tablespoons candied lemon peel 2 tablespoons candied orange peel 1 tablespoon mixed candied peel |
||
| Calories 2203 | ||
| Calories from Fat 1008 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 112.1g | 172% | |
| Saturated Fat 60.2g | 300% | |
| Monounsaturated Fat 38.2g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 77mg | 25% | |
| Sodium 82mg | 3% | |
| Potassium 2399mg | 68% | |
| Total Carbohydrate 299.7g | 99% | |
| Dietary Fiber 15.3g | 61% | |
| Sugars 255.8g | ||
| Protein 11.2g | 22% | |
Traditional British Mincemeat for Christmas Mince Pies!
By: French Tart
Oct 5, 2007
A subtle blend of sweet and savoury with just a hint of alcohol which echoes the ancient practice of adding spice and fruit to meat dishes. I also have a "Boozy Fat Free" mincemeat recipe posted,Traditional British Boozy Mincemeat - Fat Free, but if you wish to make a mincemeat recipe with little or no alcohol, this is a wonderful traditional recipe for long lasting mincemeat. Mincemeat was always made at home before the advent of commercial brands, and although this is based on an old recipe, this was obviously made after the introduction of sugar into England. In earlier times mincemeat was a mixture of real meat, spices and fruit. The only remaining and symbolic ingredient of this ancient culinary practice is the inclusion of the suet - which can be beef or vegetable suet for vegetarians. Excellent in mince pies and all manner of steamed and sticky puddings!
4 -6 Jars
Ingredients
- 2 cups shredded beef suet or shredded vegetable suet
- 2 cups light brown sugar
- 4 cups raisins
- 4 medium cooking apples
- 2 cups currants
- 2 tablespoons candied lemon peel
- 2 tablespoons candied orange peel
- 1 tablespoon citrus mixed candied peel
- 2 teaspoons ground nutmeg
- 2 teaspoons mace
- 3 teaspoons ground cloves
- 1 teaspoon almond essence
- 3 tablespoons blanched almonds
- 2 tablespoons brandy or apple juice
- 1 lemon, juice and rind of
- 2-4 tablespoons sherry wine
Directions
1
Chop the nuts and candied peel finely.2
Peel, core and chop the apples into small pieces.3
Stir together with all the other ingredients and seal in sterilised jars.4
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Apples
- Main Ingredient > Fruit > Citrus > Lemon
- Main Ingredient > Fruit > Citrus > Oranges
- Cuisine > European > Western > English
- Cuisine > European > Western > Scottish
- Cuisine > European > Western > Welsh
- Preparation > Time to Make > > 1 day
- Preparation > Simple
- Preparation > Technique > No Cook
- Preparation > Technique > Canning
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sydney Mike
On Apr 23, 2008
Those of you who love the taste of mincemeat (& I realize there aren't a lot out there!), this recipe makes a GREAT TASTING one! Made another Zaar recipe to get my candied citrus peel, used vegetable suet (to please my son & DIL), apple juice instead of brandy AND omitted the sherry wine (to entice my partner)! Now it's all 'cooking' itself in it's own peculiar way while I attend to other things (in the kitchen, of course)! However, my initial taste test before sealing the jars tells me this will definitely be an OUTSTANDING mince! Thank you so much for sharing this recipe! [Recipenapped, made & reviewed while in the Aus/NZ Recipe Swap #15]
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