Is there meat in mincemeat?

Traditionally when mincemeat was first served, in the middle ages, it was made with meat and a selection of dried fruits. But in today's world, you will most likely find mincemeat with no meat in it.

Can you freeze mincemeat?

You can definitely freeze mincemeat by storing in air-tight freezer safe container for up to 6 months

Can I make mincemeat without alcohol?

If you don't want to use any alcohol you could use orange juice or apple juice but this will effect the shelf life of the mixture, use the mincemeat within 5 days.

Mincemeat Recipe

Name: Mincemeat Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
Ingredients: 2 Medium-Large Apples, I prefer Granny Smith; 3 Large Pears; 1lb Currants; 1lb Raisins; 1lb Sultanas (Golden Raisins); 4oz Mixed Candied Lemon and Orage Peel; 6oz (3/4 Cup) Brandy; 2oz (1/4 Cup) Orange Liqueur, such as Cointreau; 2 Large Lemons, zest and juice; 450 Grams (2 1/4 Cup) Dark Brown Sugar; 1 Teaspoon Ground Cinnamon; 1 Teaspoon Mixed Spice, you could substitute Pumpkin Pie Spice; 1/2 Teaspoon Ground Cloves; 1/2 Teaspoon Ground Ginger; 1/2 Teaspoon All Spice; 6oz (3/4 Cup) Salted Butter; Sterilized Jars*

Mincemeat Recipe

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5 from 2 reviews

A gorgeous mixture of dried fruits, spices, brandy, and more fruit. This classic British pie filling is absolutely scrumptious and synonymous with Christmastime. Step-by-step photos teach you how to make this delicious mincemeat recipe.

Total Time: 35 minutes
Yield: 5lbs 1x

Ingredients

Units Scale

2 Medium-Large Apples, I prefer Granny Smith
3 Large Pears
1lb Currants
1lb Raisins
1lb Sultanas (Golden Raisins)
4oz Mixed Candied Lemon and Orage Peel
6oz (3/4 Cup) Brandy
2oz (1/4 Cup) Orange Liqueur, such as Cointreau
2 Large Lemons, zest and juice
450 grams (2 1/4 Cup) Dark Brown Sugar
1 Teaspoon Ground Cinnamon
1 Teaspoon Mixed Spice, you could substitute Pumpkin Pie Spice
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Ginger
1/2 Teaspoon All Spice
6oz (3/4 Cup) Salted Butter
Sterilized Jars*

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Instructions

Cut the apples and pears into small diced pieces.
In a large stockpot mix all of the ingredients together and warm on the stove over low heat for about 30 minutes, you are letting all of the ingredients and flavors meld together as well as plump up all the fruit.
Portion mincemeat into sterilized jars making sure to leave the top 1 1/2- 2 inches free, this leaves room for the fruit to expand. Take a small round piece of wax paper and press it on top and directly onto the mincemeat then put the lid on tightly.
Mincemeat can be used right away or ideally let it sit for about two weeks to really bind all the flavors together. Store the jars in a cool dark place, in the back of the cupboard for up to 6 months.

Equipment

Notes

Sterilized Jars. You can sterilize your jars by putting them through the dishwasher at the highest heat setting. Or filling the jars in with water and microwaving until the water is bubbling and steaming.

Author: Elizabeth Waterson I Confessions of a Baking Queen
Prep Time: 10
Cook Time: 25
Category: Dessert
Method: Cook
Cuisine: British

Find it online: https://confessionsofabakingqueen.com/mincemeat-recipe/

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