Homemade Mincemeat

Homemade Mincemeat Recipe from United Kingdom - Green Tomatoes, Apples, Raisins, and More!

Region / culture: United Kingdom | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 10

Introduction

Homemade mincemeat is a traditional and flavorful filling for pies, tarts, and other baked goods. This recipe combines a variety of ingredients such as green tomatoes, tart apples, brown sugar, spices, suet, ground beef, and raisins to create a rich and delicious mincemeat mixture.

History

Mincemeat has been a popular ingredient in British and American cooking for centuries. Originally, mincemeat was made with actual meat, such as beef or venison, along with fruits, spices, and alcohol. Over time, the meat was replaced with suet, a type of animal fat, and the recipe evolved to include more fruits and spices. Today, mincemeat is typically made without any meat and is used as a sweet filling for pies and desserts.

Ingredients

3 lb (1.36 kg) of chopped and drained green tomatoes
1 cup of cider vinegar
3 lb (1.36 kg) of chopped tart apples
4 lb (1.81 kg) of firmly-packed brown sugar
2 tsp of cloves
1 tsp of nutmeg
1 cup of ground suet
1 lb (454 g) of ground beef
2 lb (907 g) of raisins
2 tsp of salt
3 tsp of cinnamon
0.5 cup of butter or margarine
rum or brandy to taste

How to prepare

In a large pot over medium-high heat, cover the tomatoes with cold water and bring to a boil for 5 minutes.
Drain the tomatoes.
Reduce the heat to low.
Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine. Simmer for 30 to 45 minutes.
Remove from heat and add rum or brandy to taste.
Refrigerate or pack the mixture in hot sterile jars and seal.

Variations

Add chopped nuts such as almonds or walnuts for extra crunch and texture.
Substitute the ground beef with ground turkey or chicken for a lighter version of mincemeat.
Experiment with different spices such as cardamom, ginger, or allspice for a unique flavor profile.

Cooking Tips & Tricks

Be sure to drain the chopped green tomatoes before adding them to the pot to prevent excess liquid in the mincemeat mixture.

- Simmer the mixture over low heat to allow the flavors to meld together and develop a rich and complex taste.

- Adjust the amount of brandy or rum to suit your personal preference for alcohol flavor in the mincemeat.

Serving Suggestions

Serve homemade mincemeat as a filling for pies, tarts, or turnovers. It can also be enjoyed on its own as a sweet and tangy condiment.

Cooking Techniques

Simmering the mincemeat mixture over low heat allows the flavors to meld together and develop a rich and complex taste.

Ingredient Substitutions

Use vegetable suet or butter as a substitute for traditional suet.

- Replace the ground beef with ground pork or lamb for a different flavor profile.

Make Ahead Tips

Homemade mincemeat can be made ahead of time and stored in the refrigerator for up to 1 month. It can also be canned in sterile jars for longer storage.

Presentation Ideas

Serve homemade mincemeat in a decorative jar or bowl for a festive and traditional presentation. It can also be used as a filling for holiday pies and desserts.

Pairing Recommendations

Homemade mincemeat pairs well with buttery pastry crusts, whipped cream, or vanilla ice cream. It also complements strong cheeses such as cheddar or Stilton.

Storage and Reheating Instructions

Store homemade mincemeat in an airtight container in the refrigerator for up to 1 month. To reheat, simply spoon the desired amount into a saucepan and warm over low heat until heated through.

Nutrition Information

Calories per serving

Each serving of homemade mincemeat contains approximately 300 calories.

Carbohydrates

Each serving of homemade mincemeat contains approximately 45 grams of carbohydrates.

Fats

Each serving of homemade mincemeat contains approximately 12 grams of fats.

Proteins

Each serving of homemade mincemeat contains approximately 5 grams of proteins.

Vitamins and minerals

Homemade mincemeat is a good source of vitamin C from the apples and raisins, as well as iron from the raisins and ground beef.

Alergens

This recipe contains suet, which is a type of animal fat, and ground beef, which may be allergens for some individuals.

Summary

Homemade mincemeat is a rich and flavorful filling that provides a good balance of carbohydrates, fats, and proteins. It also contains vitamins and minerals from the fruits and meats used in the recipe.

Summary

Homemade mincemeat is a classic and versatile filling that can be used in a variety of sweet and savory dishes. This recipe combines a variety of ingredients to create a rich and flavorful mincemeat mixture that is perfect for pies, tarts, and other baked goods. Enjoy the sweet and tangy taste of homemade mincemeat with this easy and delicious recipe.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a cold winter day, and I was visiting my dear friend Margaret. She invited me into her cozy kitchen and offered me a steaming cup of tea. As we chatted by the fire, she reached into a dusty old recipe box and pulled out a faded, yellowed card.

"This is my grandmother's recipe for homemade mincemeat," Margaret said, her eyes sparkling with nostalgia. "It's been passed down through the generations, and it's truly a labor of love."

I peered over her shoulder as she read the ingredients aloud: apples, raisins, currants, suet, spices, brown sugar, brandy. It sounded like a symphony of flavors, a rich and decadent mixture that promised to warm the soul on a cold winter night.

Margaret saw the curiosity in my eyes and smiled. "Would you like to learn how to make it?" she asked.

I nodded eagerly, feeling a thrill of excitement at the thought of mastering such a timeless recipe. Margaret handed me the card, and together we set to work gathering the ingredients and preparing the mincemeat.

As we chopped apples and measured out spices, Margaret regaled me with tales of her grandmother, a formidable woman with a passion for cooking. She told me how her grandmother would spend hours in the kitchen, creating elaborate feasts for her family and friends.

"Her mincemeat was always the highlight of the holiday season," Margaret said wistfully. "Everyone would clamor for a taste of her pies and tarts, and she would always oblige with a smile."

I listened intently, absorbing every detail of Margaret's story. I could almost imagine her grandmother in the kitchen, her hands deftly working the dough and filling, her face glowing with pride as she served her creations to a grateful crowd.

As the mincemeat simmered on the stove, filling the kitchen with a warm, spicy aroma, Margaret and I sat down at the table to enjoy a cup of tea and a slice of her grandmother's famous mincemeat pie. The flavors exploded on my tongue, a symphony of sweet and savory, rich and decadent.

"This is amazing," I exclaimed, savoring every bite. "I have to learn how to make this for myself."

Margaret smiled, her eyes twinkling with delight. "I knew you would love it," she said. "Cooking is all about sharing traditions and creating memories. I'm so glad I could pass this recipe on to you."

And so, that day marked the beginning of my journey into the world of homemade mincemeat. I practiced making the recipe over and over, tweaking and perfecting it until it tasted just like Margaret's grandmother's. I shared it with my own family and friends, watching as their faces lit up with joy and delight.

Over the years, I added my own twist to the recipe, experimenting with different fruits and spices, adapting it to suit my own tastes and preferences. But no matter how I changed it, the essence of Margaret's grandmother's mincemeat remained the same - a labor of love, a taste of tradition.

And now, as I sit in my own cozy kitchen, surrounded by the fragrant scents of apples and spices, I can't help but feel grateful for the day I first saw that faded, yellowed recipe card. It has brought me so much joy and fulfillment, connecting me to a long line of cooks and food lovers who came before me.

As I take a bite of my latest batch of mincemeat pie, I can almost hear Margaret's grandmother's laughter echoing in the room. And I know that I will continue to make this recipe for years to come, passing it down to future generations and keeping alive the legacy of homemade mincemeat.