Homemade Mincemeat Recipe + Shortbread Bars
Course: DesertsDifficulty: DifficultServings
8
servingsOh delicious mincemeat! Fruit with brandy! Yes please…
Spicy, sweet mincemeat has been around for a long time. A mixture of minced dried and fresh fruit combined with rum or brandy, spices, and chopped leftover meat such as venison or beef, it was used as a way to produce a delicious dish and preserve meat at the same time.
The earliest recipes for mincemeat date back to the 15th century, and it was originally prepared using wine and vinegar. Later recipes saw the substitution of distilled spirits such as rum and brandy. Early recipes also contained eggs along with with the other ingredients. Eggs were later dropped along with the meat and suet was substituted. By the 20th century, cooks discovered that the meat could be left out entirely and still produce a delicious ingredient for pies and other desserts.
Mince may be made in two ways. The first entails combining the ingredients and placing them in jars to sit for two weeks to allow it to age from the inclusion of alcohol. The other method is to simmer the ingredients on top of the stove. Simmering allows the fruit to plump and flavors to combine right away. It also allows the mixture to be used right away.
Spicy, sweet mincemeat has been around for a long time. A mixture of minced dried and fresh fruit combined with rum or brandy, spices, and chopped leftover meat such as venison or beef, it was used as a way to produce a delicious dish and preserve meat at the same time.
The earliest recipes for mincemeat date back to the 15th century, and it was originally prepared using wine and vinegar. Later recipes saw the substitution of distilled spirits such as rum and brandy. Early recipes also contained eggs along with with the other ingredients. Eggs were later dropped along with the meat and suet was substituted. By the 20th century, cooks discovered that the meat could be left out entirely and still produce a delicious ingredient for pies and other desserts.
Mince may be made in two ways. The first entails combining the ingredients and placing them in jars to sit for two weeks to allow it to age from the inclusion of alcohol. The other method is to simmer the ingredients on top of the stove. Simmering allows the fruit to plump and flavors to combine right away. It also allows the mixture to be used right away.
Ingredients
Butter 180 g (6.3 oz)
1 cup dried kiwi 150 g (5.3 oz)
1 cup dried pineapple 150 g (5.3 oz)
1 cup dates
1 cup raisins
1 cup dried apricots
1 cup dried prunes
1 cup dried cranberries
2 green apples (grated)
1 cup apple juice 220g (8 oz)
1/2 cup brown sugar 80 g (3 oz)
Zest of 1 lemon
Juice of 1 lemon
Spices (cinnamon, ginger) to taste
Cognac or rum (4 tbsp) 50 ml (1.7 oz)
- Ingredients for shortbread
Flour 185 g (6.5 oz)
Brown sugar 100 g (3.5 oz)
Corn starch 28 g (1 oz)
Butter 55 g (2 oz)
Baking powder 1 tbsp
Salt
1 Egg
Sour cream 50 g (1.76 oz)
Directions
- Blend together fruits, apple juice, nuts and zest and set aside. Combine spices and salt in small bowl and set aside.
- Melt the butter in a large nonstick skillet over low heat and add fruit mixture. Sprinkle the spice and salt mixture over the fruit in the skillet, stir the ingredients and bring the heat up to medium until the fruit mixture reaches a boil.
- Once this is accomplished, lower the heat to medium-low. Simmer, stirring frequently, until most of the liquid in the skillet is absorbed. This should take around 30 minutes. While it is simmering, blend in 2 or 3 tablespoons of brandy or rum if desired.
- When the mixture has thickened, remove it from the stove and allow to cool.
- Place the mincemeat in a sealed container and refrigerate until ready to use. This mincemeat should keep well under refrigeration for about a month.
- You may wish to add a little more brandy or rum during this period to keep the mixture from becoming dry. This mince recipe can be used to prepare delicious spicy pies, cakes, muffins and cookies.
- Shortbread
- Preheat the oven to 180 C° (360 F). Mix the flour, baking powder, butter and sugar in a blender
- Add egg and sour cream to the mixture, mix well, knead the dough. The dough will be soft, a little sticky. For your convenience, you can grease your hands with oil to avoid sticking to your hands
- Cover the baking dish with baking paper, then evenly distribute the dough
- Put mincemeat all over the dough
- Optionally, you can add pecans on top
- Shortbread will bake for about 30 minutes depending on your oven power.
- Cool the finished shortbread a little, cut into portions and serve.
