And, if you’re looking for a unique breakfast idea, try making Mincemeat Muffins!Īs a side note: We make this mincemeat nearly every year, the lighting is what makes some of the pictures look darker than others. If you’d like to make Mince Pie with your mincemeat, be sure to check out our recipe HERE.įor a fun twist to your holiday cookie platter, try our Mincemeat Cookies. Ground beef naturally has a lot of water in it, it states. Stir for good luck!ĭo be careful to only stir your mincemeat mixture clockwise while cooking, because tradition has it, that stirring counterclockwise is bad luck for the coming year. states that a large amount of water in beef is absolutely common. Put in a gill of brandy lemon-brandy is better, if you have any prepared. Or, since we’re just using the liquor as a flavoring and not a preservative, you could simply use apple cider in place of the liquor. Two pounds of beef, after it is chopped three quarters of a pound of suet one pound and a quarter of sugar three pounds of apples two pounds of currants, or raisins. Continue to cook undisturbed for another 3 to 5 minutes. Leave undisturbed for about 3 to 5 minutes so it becomes a bit crispy, then add onion powder, oregano, parsley, garlic paste, salt and pepper and stir together to combine. If you want the liquor flavor, without the alcohol, you can add the liquor while the mixture is simmering and cook off the alcohol. Add the ground beef to the hot pan and break up with a spatula. If you’d like to give mincemeat a try, but are looking for it to be a bit more kid-friendly, you have a couple of options. Prepare mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Wash new, unused lids and rings in warm soapy water. Immerse two clean, 12-ounce jars in simmering water until mincemeat is ready. Store the rest in a small jar for a later use. (We do it after simmering, so that we don’t cook off the alcohol.)įinally, your mincemeat just needs to be aged for a month or two, to let the flavors really come together so that it can be used in your favorite holiday treat! Homemade Mincemeat without alcohol Reserve 1 heaped teaspoon for the mincemeat.
The fruit is then simmered to break down the fresh fruit and soften the whole mixture. 1 large orange - peeled, sectioned, and cut into bite-sized pieces. Your fruit (dried and fresh) is all chopped to roughly the same size, to make sure the alcohol can evenly penetrate the pieces. Remove the mixture from the heat and stir in the brandy.
Making mincemeat is so incredibly simple. Stir and simmer over medium heat, stirring occasionally for 30 minutes. Since we make our mincemeat only a month or two before we’ll be using it, the texture doesn’t have time to change all that much.īut, the liquor does have time to really get into all the ingredients. This mixture is then aged with brandy or rum, to deepen the flavors and activate the preserving effect of alcohol, which, over time will break down the proteins and change the texture of the mixture.
Today, mincemeat is almost better known as “fruitmince” since it typically only contains dried fruits such as raisins, currants, cherries, apricots or candied citrus peel, along with cinnamon, nutmeg, and cloves (or allspice).
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