Traditional Mincemeat Recipe

Traditional mincemeat is a rich and flavorful filling used in pies and tarts, especially during the holiday season. It is made with a combination of dried fruits, spices, suet, and brandy or rum. The mixture is cooked slowly to allow the flavors to meld together and develop a deep, sweet, and slightly tangy taste. Traditional mincemeat is often used as a filling for mince pies, but it can also be used in other desserts like turnovers or as a topping for ice cream.

4.9
13 Rating -
Rate
Non Vegdiet
2hr 15minstotal
15minsPrep
2hr Cook
2hr 15m.total
15m.Prep
2hr Cook
Traditional Mincemeat
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ingredients serve

Ingredients for Traditional Mincemeat Recipe

  • 1 cup Raisins
  • 1 cup Currants
  • 1 cup Chopped Mixed Candied Peel
  • 1 cup Chopped Apples
  • 1 cup Shredded Suet
  • 1 cup Dark Brown Sugar
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Allspice
  • 1/4 teaspoon Salt
  • 1/4 cup Brandy Or Rum

Directions: Traditional Mincemeat Recipe

Cooking Directions

  • STEP 1.In a large saucepan, combine the dried fruits, suet, sugar, spices, and brandy or rum.
  • STEP 2.Cook over low heat, stirring occasionally, until the suet has melted and the mixture is well combined.
  • STEP 3.Simmer the mixture gently for about 1 hour, stirring occasionally, until the fruits are plump and the flavors have melded together.
  • STEP 4.Remove from heat and let the mincemeat cool completely before using.
  • STEP 5.Store in sterilized jars in a cool, dark place for up to 6 months.

Cooking Tips

  • You can customize the dried fruits and spices used in the mincemeat according to your preference.
  • If you prefer a smoother texture, you can pulse the mixture in a food processor before using.
  • Traditional mincemeat develops more flavor over time, so it's best to make it in advance and let it mature for a few weeks before using.

Storage and Serving

  • Store the mincemeat in sterilized jars to ensure its longevity.
  • Once opened, store the mincemeat in the refrigerator and use within a few weeks.
  • Traditional mincemeat is traditionally used as a filling for mince pies, but you can also use it in other desserts or as a topping for ice cream.
  • Serve the mincemeat cold or gently warmed, depending on your preference.
Nutrition
value
4033
calories per serving
141 g Fat86 g Protein572 g Carbs44 g FiberOther

Current Totals

  • Fat
    141g
  • Protein
    86g
  • Carbs
    572g
  • Fiber
    44g

MacroNutrients

  • Carbs
    572g
  • Protein
    86g
  • Fiber
    44g

Fats

  • Fat
    141g

Vitamins & Minerals

  • Calcium
    559mg
  • Iron
    37mg
  • Vitamin A
    205mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    22mg
  • Vitamin B6
    2mg
  • Vitamin B9
    319mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    403mg
  • Vitamin E
    15mg
  • Copper
    4mcg
  • Magnesium
    323mg
  • Manganese
    4mg
  • Phosphorus
    1195mg
  • Selenium
    68mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp