Nothing smells more like a beautiful English Christmas like minced meat in a pie!!! I grew up with my Mother making it for Christmas along with the Christmas pudding. I have a jar of it, but making it from scratch would be so much better. Enjoyed this! Getting closer to Christmas!!
Hi Rik Since I’m a fairly new subscribers. I’m still working on getting through all your lovely videos. My children and Dad are British . so I’ve spent my life making a lot of traditional foods For him and our children, and now the grands too ( Im American ) All the recipes came from his Mum ,who is long gone now. At Christmas time I make her meat minced from scratch ..and I’m going to say. It’s a long difficult, and expensive recipe . But We love it and could eat it by the spoonfuls, so I do the task. I’m nearly 66 and truthfully dread doing it now. From candying the citrus peels and all the other steps that are involved with her recipe it’s so time consuming You have no idea the excitement when I came across yours! Looks like Such an easy peasy, quick recipe. I’m so excited that Im going to surprise them and make it for Easter dessert. I’m definitely not waiting till Christmas! Now that I have this, we will be able to have it whenever we want . Thank you so much. I’m really enjoying and so glad I have found your channel! Diane
I am very amused at how full of Christmas spirit (and possibly Christmas spirits) you are here! I am definitely going to try this for my Christmas pie this year.
My son loves Mincemeat. Last Christmas we could not find a pie anywhere. Finally one small bakery had tarts. I love how you cook and this looks wonderful. I will have to make some for my son. I am a sub too. Merry Christmas Rik.
I just made this and WOW! It tastes amazing, just the right amount of everything its perfect, I’ve tried other recipes but this one is a winner for us, my husband is English and he is amazed by your recipe, Thank you!
Good morning. I canned three full pints of mincemeat after I canned them this morning. I used your mixed spice recipe, too. It ain’t rocket science. I cooked I until the apple darkened and caramelized. It was close to an hour. I did add a little beef broth to it to give it a light meat taste, like the original Medieval mincemeat.
Just found your amazing recipe for sweet mincemeat, my mother use to put Atora suet in hers not butter, what is the difference please Rik definitely going to make this, it should keep until Christmas
I made some mincemeat, today. I hope to have four pints but won’t know until I hot water can it,tomorrow. I used a few more ingredients than you did - volume and ingredient. I added dried cranberries berries instead of currents, which I could not find, locally. I used brandy instead of whisky. I drink real ingle malt Scotch and I am sure not using y Glenlivit in mincemeat.😅
Hello Rik,, love your no-fuss way of cooking and watch every video you put up. I have just purchased the same oven to go along with my Ninja AF400 and Ninja 15 in 1. I would like to ask you, in some recipes, like shortbread, you use unsalted butter and then add salt, is there a reason why you don't just use salted butter instead? As you can probably tell I am new to all this cooking lark, but I love my gadgets and air fryers are as good of an invention as the microwave was when it first came out. All the very best.
@@BackyardChef Thank you for the mixed spice recipe Rik. In some recipes you use unsalted butter then add salt, I just wanted to know if I could use salted butter, or if is there a reason you use unsalted and then add salt in some recipes?
Most recipes for baking (and cooking in general) call for unsalted butter because the salt can vary a great deal from brand to brand, and even from batch to batch. With unsalted butter you have better control, and can hit the same end product every time. But hey, if all you can get is salted butter go ahead and use it. Just remember to adjust any added salt in the recipe.
I've watched a few of your videos Rik and am always amazed at the simplicity of your method. I would love to try making this homemade mincemeat as the wife loves mincemeat but sadly all we can get is store bought stuff. I have no problem following your recipe except for 1 ingredient. What is in the "mixed spice" you add? In Canada we don't have a mixed spice on the shelves of the local grocers.Thanks in advance and I hope you have a great Christmas.
My recipe for mixed spice is in the description - no worries its here now too. Real English Mixed spice 1 tbsp cinnamon 1 tsp Nutmeg 1 tsp allspice 1 tsp ginger 1/2 tsp cloves 1/2 tsp coriander best, Rik
@@BackyardChef I waited and got regular Brandy. Just made a double batch! and I ordered Mace for the first time in my life, and then I made the seasoning - wonderful! just wonderful!
You're hilarious. I can eat mince pies any day of the year. I'm teetotal (not a good advert for Scotch Whisky). I'm bad enough sober. I do have cognac for when my son and his wife visit. He makes a great Steak Diane. I'll definitely give it a go.
OK I have made this exactly according to the recipe, it tastes amazing!, but when it gets cold it's as hard as concreate, any suggestions?, do you have to heat it to get it out of the jar?
Where have you stored it Harry? Mine is on the side and its easy to get out with a spoon. It shouldn't be hard! I'm stumped for sure on that one. Best, Rik
I never assume, that is what I thought - If you store it in the fridge, it will harden and you will have to take it out to soften - the butter and the sugars set in the fridge. Normal. Best, Rik
I have some here 5 months already - they have been sealed in a pot of boiling water for 10 mins all the jars are stable and sealed, Thank you. Best, Rik
@@BackyardChef Thank you Rik. I did wonder whether I could do that after the mixture had been cooked. My initial thought was it may go mushy, as it's like cooking them twice. Much appreciated for your time!!!
@ suet is very easy to get in most British & Irish supermarkets. Comes in a box. Also have a vegetarian suet. Look at the video again & right behind him on the left hand side on the shelf there’s a box of suet. Great for making dumplings for a stew.
Oh, that looks absolutely amazing🤤😋😍❤️ and here i thought there was really meat in it😂😂😂 And was thinking how it can be good in pudding😂😂omg how daft i am🤣🤣
Further to my previous comment, even at room temp it was too stiff, I reheated it all up and added about 1/2 cup of water and gently remixed, it's now quite soft when cooled and very useable, the recipe just needs some water added.
My mincemeat, real meat, was my paternal grandfather's. Born in a pitifully poor early 1900 farmer family on a rockie "mountain" of low quality. Not real moutains people say. Called Caledonia Mountain! Great name from the homeland. School was not for that crowd of boys, the little sis didn't survive. No boose in ours. Deer meat is our preference, but beef does fine.
You only gave the ingredients as butter, sugar, lemon and zest, mixed spice and cranberrys but put loads more things in there you didn't say what they were??
It is believed the recipe originated in the middle east in the 12th century. It was common to make dishes of meat mixed with sweet fruit and spices. As time went on the English style reduced and finally omitted the meat and emphasized the sweetness of the fruit and sugar . All along though, it kept the name mincemeat.
Mincemeat lattice tart my mouth is watering already with brandy white sauce
Great recipe! Best, Rik
Nothing smells more like a beautiful English Christmas like minced meat in a pie!!! I grew up with my Mother making it for Christmas along with the Christmas pudding. I have a jar of it, but making it from scratch would be so much better. Enjoyed this! Getting closer to Christmas!!
Homemade is usually better - its smells amazing here. Best, Rik
No cherries Rik! ... holy moly!
Not in this one. Best, Rik
Hi Rik
Since I’m a fairly new subscribers. I’m still working on getting through all your lovely videos. My children and Dad are British . so I’ve spent my life making a lot of traditional foods For him and our children, and now the grands too ( Im American ) All the recipes came from his Mum ,who is long gone now. At Christmas time I make her meat minced from scratch ..and I’m going to say. It’s a long difficult, and expensive recipe . But We love it and could eat it by the spoonfuls, so I do the task.
I’m nearly 66 and truthfully dread doing it now. From candying the citrus peels and all the other steps that are involved with her recipe it’s so time consuming
You have no idea the excitement when I came across yours! Looks like Such an easy peasy, quick recipe. I’m so excited that Im going to surprise them and make it for Easter dessert. I’m definitely not waiting till Christmas! Now that I have this, we will be able to have it whenever we want . Thank you so much. I’m really enjoying and so glad I have found your channel!
Diane
Thanks for sharing. Hope you enjoy. Thank you. Best, Rik
@@BackyardChef❤. It looks amazing thanks.
I was intending to buy some mincemeat today, but forgot.. I am now going to make some of this tomorrow.. Looks amazing.
Hope you enjoy. Thank You. Best, Rik
I am very amused at how full of Christmas spirit (and possibly Christmas spirits) you are here! I am definitely going to try this for my Christmas pie this year.
You’re very welcome - it’s worth the ‘spirit’! Thank You. Best, Rik
Thank you.This is the one I am making.
Hope you like it! Thank you. Best, Rik
My son loves Mincemeat. Last Christmas we could not find a pie anywhere. Finally one small bakery had tarts. I love how you cook and this looks wonderful. I will have to make some for my son. I am a sub too. Merry Christmas Rik.
Thank You. I am glad you found the video! I hope you and your son enjoy. Thank You. Best, Rik
I just made this and WOW! It tastes amazing, just the right amount of everything its perfect, I’ve tried other recipes but this one is a winner for us, my husband is English and he is amazed by your recipe, Thank you!
Great to hear! hope you enjoy in whatever you use it for. Thank you. Best Rik
Yummy, just in time for me to do for the holidays 2024! Cheers Rik
Thank you. Best, Rik
New subscriber..That mincemeat looks absolutely delicious!!
Thank you. Best, Rik
That looks so good! I'm thinking of trying it but I wonder what is the 1 tsp mixed spice - which spices are in that mix?
Is it in the ingredients listed. Thank You. Best, Rik
@@BackyardChef Thank you! Keep the inspiring videos coming (but make sure you get some time off for xmas 😃 )
Good morning. I canned three full pints of mincemeat after I canned them this morning. I used your mixed spice recipe, too. It ain’t rocket science. I cooked I until the apple darkened and caramelized. It was close to an hour. I did add a little beef broth to it to give it a light meat taste, like the original Medieval mincemeat.
Thank You. Best, Rik
Just found your amazing recipe for sweet mincemeat, my mother use to put Atora suet in hers not butter, what is the difference please Rik definitely going to make this, it should keep until Christmas
Butter tastes better to some - both fats both do the same job. Thank you. Best, Rik
I made some mincemeat, today. I hope to have four pints but won’t know until I hot water can it,tomorrow. I used a few more ingredients than you did - volume and ingredient. I added dried cranberries berries instead of currents, which I could not find, locally. I used brandy instead of whisky. I drink real ingle malt Scotch and I am sure not using y Glenlivit in mincemeat.😅
Sounds good! Thank You Best, Rik
Hello Rik,, love your no-fuss way of cooking and watch every video you put up. I have just purchased the same oven to go along with my Ninja AF400 and Ninja 15 in 1.
I would like to ask you, in some recipes, like shortbread, you use unsalted butter and then add salt, is there a reason why you don't just use salted butter instead? As you can probably tell I am new to all this cooking lark, but I love my gadgets and air fryers are as good of an invention as the microwave was when it first came out.
All the very best.
Thanks for the comment - here is my recipe for mixed spice Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander Best, Rik
@@BackyardChef Thank you for the mixed spice recipe Rik. In some recipes you use unsalted butter then add salt, I just wanted to know if I could use salted butter, or if is there a reason you use unsalted and then add salt in some recipes?
Most recipes for baking (and cooking in general) call for unsalted butter because the salt can vary a great deal from brand to brand, and even from batch to batch. With unsalted butter you have better control, and can hit the same end product every time. But hey, if all you can get is salted butter go ahead and use it. Just remember to adjust any added salt in the recipe.
@@710LENNY Thank you for your reply. It seems so obvious after your explanation I feel silly for asking now.
I've watched a few of your videos Rik and am always amazed at the simplicity of your method. I would love to try making this homemade mincemeat as the wife loves mincemeat but sadly all we can get is store bought stuff. I have no problem following your recipe except for 1 ingredient. What is in the "mixed spice" you add? In Canada we don't have a mixed spice on the shelves of the local grocers.Thanks in advance and I hope you have a great Christmas.
In America it's sometimes called Pumpkin Spice. Hope this helps
@@mikeyids Thank you. It does help a lot. We have that now as the wife makes pumpkin pies.
My recipe for mixed spice is in the description - no worries its here now too. Real English Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander best, Rik
Will Blackberry Brandy work? I have that on hand! Thank you!
Lovely! Thank You. Best, Rik
@@BackyardChef I waited and got regular Brandy. Just made a double batch! and I ordered Mace for the first time in my life, and then I made the seasoning - wonderful! just wonderful!
@@sdgoldstarmom2503 Thank You. Best, Rik
You're hilarious. I can eat mince pies any day of the year. I'm teetotal (not a good advert for Scotch Whisky). I'm bad enough sober. I do have cognac for when my son and his wife visit. He makes a great Steak Diane. I'll definitely give it a go.
Liz, the sweet mincemeat can be used in all sorts of things - I have a cheat recipe that will be up in a week. Best, Rik
What spices are in the mix spices?
In the ingredients. Thank You. Best, Rik
Rik I forgot to ask do I need to water bath can this , or will it be ok in fridge or on the shelve?
I stick everything I jar in a pan of water and boil for about 5-8 mins. Thank you. Best, Rik
@@BackyardChef thanks !
OK I have made this exactly according to the recipe, it tastes amazing!, but when it gets cold it's as hard as concreate, any suggestions?, do you have to heat it to get it out of the jar?
Where have you stored it Harry? Mine is on the side and its easy to get out with a spoon. It shouldn't be hard! I'm stumped for sure on that one. Best, Rik
@@BackyardChef It's in the fridge!
I never assume, that is what I thought - If you store it in the fridge, it will harden and you will have to take it out to soften - the butter and the sugars set in the fridge. Normal. Best, Rik
@@BackyardChef Yes it's quite a bit softer at room temp (68F) I can now spoon it out!
So what you put in it
Full ingredient list in the description
How long do the jars of mincemeat keep? I'm worried that it is too early and the content will go mouldy.
I have some here 5 months already - they have been sealed in a pot of boiling water for 10 mins all the jars are stable and sealed, Thank you. Best, Rik
@@BackyardChef Thank you Rik. I did wonder whether I could do that after the mixture had been cooked. My initial thought was it may go mushy, as it's like cooking them twice. Much appreciated for your time!!!
@@BackyardChef Thank you, I was going to ask if this recipe was ok to water bath.
❤
Thank you. Best, Rik
Can I put less brandy in please.
Don't put any in. Thank you. Best, Rik
You can substitute apple juice or orange juice. They will add some flavor as well as the liquid needed.
Wish you would give the amounts of the ingredients, I need all the help I can get. Cheers
In the description
Anyone have the exact recipe? I can't find it
Its in the description. Thank you. Best, Rik
How come no suet?
You don't need it - that is an old way which is fine - this helps everybody. Thank You. Best, Rik
@@BackyardChefjust made this mincemeat. Absolutely delicious. Thanks for the recipe.
@@francismcdonnell753 Thank you. Best, Rik
Suet is traditional but sometimes these days hard to get, or some people prefer to use butter or lard.
@ suet is very easy to get in most British & Irish supermarkets. Comes in a box. Also have a vegetarian suet. Look at the video again & right behind him on the left hand side on the shelf there’s a box of suet. Great for making dumplings for a stew.
Oh, that looks absolutely amazing🤤😋😍❤️
and here i thought there was really meat in it😂😂😂
And was thinking how it can be good in pudding😂😂omg how daft i am🤣🤣
Thank You Best, Rik
Further to my previous comment, even at room temp it was too stiff, I reheated it all up and added about 1/2 cup of water and gently remixed, it's now quite soft when cooled and very useable, the recipe just needs some water added.
Thanks for sharing. Best, Rik
@@BackyardChef I'm going to make again this year, I now realize the reason it was stiff is because i did not add any alcohol to it!
@@harrybond007 You can add apple juice or orange juice for flavor, and to make up the needed liquid.
@@mrdanforth3744 yes I've made the next batch and added lemon and orange juice, and a little water, tastes great!
So, what are the ingredients? You didn't say.
I don't have to Elsie there is a full list in the description. Thank You. Best, Rik
My mincemeat, real meat, was my paternal grandfather's. Born in a pitifully poor early 1900 farmer family on a rockie "mountain" of low quality. Not real moutains people say. Called Caledonia Mountain! Great name from the homeland. School was not for that crowd of boys, the little sis didn't survive. No boose in ours. Deer meat is our preference, but beef does fine.
Great, memories. Best, Rik
I'm the first !!!!!!!!!!!!!
You are - thank you. Best, rik
Are you getting any sleep Rik. You have lots of episodes coming out. All of them look great.
You only gave the ingredients as butter, sugar, lemon and zest, mixed spice and cranberrys but put loads more things in there you didn't say what they were??
Read the ingredient list in the description
You didn't read down the page I always do now just to let you know it's great mincemeat
Check farther down for full recipe.
Can the brandy be replaced with rum?
Doing this twhen I get home from work today, I want my mince pies to be boozy!!!
Thank you. Don't get tipsy. Best, Rik
@BackyardChef I did have to try the brandy just to make sure it was OK!!!!!
I could never understand why this sweet spiced stewed fruit mix got the name mincemeat, when it contains zero meat.
Nor can I , Delicious though! Thank you. Best, Rik
It is believed the recipe originated in the middle east in the 12th century. It was common to make dishes of meat mixed with sweet fruit and spices. As time went on the English style reduced and finally omitted the meat and emphasized the sweetness of the fruit and sugar . All along though, it kept the name mincemeat.