Old-Fashioned Mincemeat Recipe 🥧🎄
Description: Dive into the nostalgia of a bygone era with this classic mincemeat recipe—a sweet meat mixture preserved with liquor, perfect for filling pies, tarts, or even as a delightful surprise in cookies. The cook time includes the duration needed for the mixture to set, allowing flavors to meld and deepen over time.
- Category: Dessert
- Keywords: Meat, Christmas, Weeknight, Stove Top
- Servings: 10
- Calories: 456.2 per serving
- Fat: 12.1g | Saturated Fat: 6.5g
- Cholesterol: 45.8mg | Sodium: 35.7mg
- Carbohydrates: 79.3g | Fiber: 2.9g | Sugar: 69.4g
- Protein: 12.2g
Ingredients:
- 1 lb lean beef, trimmed and diced
- 1 cup apple cider
- 1 cup maple syrup
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp mace
- 1 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/2 cup suet (optional)
- 1/2 cup butter (if not using suet)
- 1 cup currants
- 1 cup golden raisins
- 1 cup dried cranberries
- Juice and rind of 1 lemon
- 1/4 cup brandy or rum
Instructions:
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Prepare the Meat: Trim any excess fat from the beef and dice it into small cubes.
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Create the Base: In a large saucepan or kettle, combine the apple cider, maple syrup, brown sugar, cinnamon, mace, allspice, nutmeg, and clove.
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Simmer the Mixture: Add the diced beef to the saucepan and bring the mixture to a boil. Reduce the heat and simmer for approximately 2 hours, or until the meat is tender.
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Infuse with Fruit: Remove the cooked meat using a slotted spoon. Turn off the heat and add the currants, raisins, cranberries, and lemon rind and juice to the hot cider mixture. Allow these ingredients to steep while you proceed to the next step.
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Prepare the Meat Mixture: Grind or mince the cooked meat along with the suet if you’re using it. (Note: Suet enhances the depth of flavor, but it’s optional.)
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Combine and Simmer: Return the meat (and suet) to the fruit mixture in the saucepan. Bring the mixture back to a boil, then reduce the heat and simmer for about 30 minutes, allowing the flavors to meld.
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Thicken the Mixture: Boil off excess liquid until the mixture reaches a thick consistency. If you didn’t use suet, melt and blend in the butter at this stage.
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Add Spirits: Once the mixture has cooled slightly, stir in 1/4 cup of brandy or rum. This not only enhances the flavor but also aids in preserving the mincemeat.
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Storage: Cover the mincemeat and store it in a cool place for at least 2 weeks, allowing the flavors to develop. Stir the mixture occasionally (clockwise!) and add additional spirits if desired.
Serving Suggestions:
- Use this delicious mincemeat filling in traditional pies and tarts for a festive treat.
- Incorporate it into cookies by placing a dollop in the center before baking for a delightful surprise.
- Share with friends and family during the holiday season or enjoy it as a special indulgence any time of the year!
Tips:
- For a vegetarian version, omit the lean beef and suet, and increase the quantity of dried fruits and spices to your preference.
- Experiment with different types of spirits for varied flavor profiles.
- Store any leftover mincemeat in airtight containers in the refrigerator for extended freshness.
Prepare this timeless mincemeat recipe ahead of time to savor the rich flavors of the holiday season or enjoy a taste of nostalgia whenever the craving strikes. Let the aromas of spices and spirits fill your kitchen, creating cherished memories with every bite!
