Large Quantity Homemade Mincemeat

Introduction

History

Mincemeat has a long history, dating back to medieval times when it was made with meat, fruits, and spices. Over time, the recipe evolved to include more fruits and less meat, resulting in the sweet and spicy filling we know today.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use lean beef for this recipe to ensure a flavorful and not overly greasy mincemeat.

- Ground suet adds richness and flavor to the mincemeat, but if you prefer, you can substitute with vegetable shortening.

- Cooking the ingredients together slowly and on medium heat will allow the flavors to meld and develop fully.

Serving Suggestions

Serve this mincemeat in traditional pies or tarts, or use it as a filling for turnovers or pastries.

Cooking Techniques

Slow cooking the ingredients together allows the flavors to meld and develop fully, resulting in a rich and flavorful mincemeat.

Ingredient Substitutions

If you prefer not to use beef, you can substitute with ground turkey or chicken. Vegetable shortening can be used in place of suet.

Make Ahead Tips

This mincemeat can be made ahead of time and stored in sealed jars in the refrigerator for up to a month.

Presentation Ideas

Serve this mincemeat in a decorative pie crust or tart shell, garnished with a sprinkle of powdered sugar or a dollop of whipped cream.

Pairing Recommendations

This mincemeat pairs well with a cup of hot tea or coffee, or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover mincemeat in sealed jars in the refrigerator for up to a month. Reheat gently in a saucepan before using.

Nutrition Information

Calories per serving

Each serving of this mincemeat contains approximately 300 calories.

Carbohydrates

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

Fats

Each serving of this mincemeat contains approximately 12 grams of fat.

Proteins

Each serving of this mincemeat contains approximately 5 grams of protein.

Vitamins and minerals

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

Alergens

This mincemeat contains beef and suet, which may be allergens for some individuals.

Summary

This mincemeat is a rich and flavorful filling for pies and tarts, with a good balance of carbohydrates, fats, and proteins.

Summary

Homemade mincemeat is a delicious and versatile filling for pies and tarts, perfect for the holiday season or any time of year. This recipe makes a large quantity, perfect for sharing with friends and family or for storing in your pantry.

How did I get this recipe?

I can't forget the first time I saw this recipe for Large Quantity Homemade Mincemeat. It was a crisp autumn day, and I was visiting my dear friend Clara in her cozy little cottage nestled in the countryside. As soon as I walked through the door, I was enveloped in the warm, spicy scent of cloves, cinnamon, and nutmeg wafting from the kitchen.

Clara greeted me with a smile and a twinkle in her eye. "I have something special to share with you today, my dear," she said as she led me into the kitchen. There, on the counter, was a large pot bubbling away with a rich, dark concoction that looked like a cross between a stew and a dessert.

"This, my dear friend, is my secret recipe for Homemade Mincemeat," Clara said with a flourish. She explained that mincemeat was a traditional British filling made with a medley of fruits, spices, and yes, even meat. I was intrigued. Clara had learned the recipe from her own grandmother, who had learned it from her mother before her. It was a cherished family tradition that Clara was passing down to me.

I watched as Clara deftly chopped apples, pears, and raisins, adding them to the pot with a generous sprinkle of brown sugar and a drizzle of brandy. She then added chopped suet, a nod to the traditional ingredient that gave mincemeat its rich, meaty flavor. Finally, Clara stirred in a blend of spices - cinnamon, cloves, nutmeg, and allspice - that filled the kitchen with their heady aroma.

As the mincemeat simmered on the stove, Clara regaled me with stories of her childhood, of helping her grandmother in the kitchen and learning the art of cooking from a young age. I listened intently, absorbing every word, every gesture, every secret ingredient that Clara shared with me.

When the mincemeat was finally ready, Clara ladled it into jars and sealed them with wax. She handed me a jar, a gift to take home with me. "Now, my dear, you have the recipe. Carry on the tradition and make it your own," she said with a smile.

And so I did. I made the mincemeat for my family that Thanksgiving, and it was a resounding success. The rich, spicy filling was a hit with everyone, young and old alike. I shared the recipe with my own children, passing down the tradition just as Clara had done for me.

Over the years, I have tweaked the recipe, adding my own twist with a splash of rum or a handful of dried cranberries. But the heart of the recipe remains the same - a warm, comforting blend of fruits, spices, and memories that bring me back to that cozy kitchen with Clara.

Now, as I stand in my own kitchen, stirring a pot of Homemade Mincemeat, I can't help but smile as I think of Clara and the gift she gave me that autumn day. The recipe for Homemade Mincemeat is more than just a dish - it is a connection to the past, a thread that ties me to generations of women who have cooked and shared and loved. And as I stir and simmer and savor the aroma of cloves and cinnamon and memories, I am grateful for the tradition that lives on in my kitchen, in my heart, and in the jars of mincemeat that line my pantry shelves.

Categories

| American Recipes | Apple Recipes | Beef Recipes | Brown Sugar Recipes | Cathy's Recipes | Cider Recipes | Grape Juice Recipes | Maple Syrup Recipes | Mincemeat Recipes | Molasses Recipes | Wine Recipes |

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