Simple Stem Ginger & Rum Mincemeat

I’ve a number of recipes for mincemeat on Lavender & Lovage. Nevertheless, in the present day’s recipe for Simple Stem Ginger & Rum Mincemeat is a wonderful variation.

A Fast and Simple Mincemeat Recipe

I really like mincemeat, and have a number of recipes for mincemeat on Lavender & Lovage. Nevertheless, in the present day’s recipe for Simple Stem Ginger & Rum Mincemeat is a wonderful variation.

It’s really easy to make, and is wonderful when utilized in all method of baking and desserts, however particularly in Mince Pies.

All of us love an straightforward recipe at this busy time of the 12 months, and this recipe is principally a weigh and simmer recipe. Plus the mincemeat is able to use right away too.

The addition of stem ginger provides heat and an exquisite fragrant style to this Simple Stem Ginger & Rum Mincemeat – and the rum marries completely with it.

This recipe yields 2 x 450g jars, which is sufficient for between 36 and 42 mince pies; or loads for mincemeat truffles, mincemeat puddings or different desserts.

Though this recipe improves if made a number of weeks (and even months) earlier than it’s essential to use it, it’s simply as beautiful when used simply after making, as I did final time I made it.

I made a stunning Christmas dessert utilizing this mincemeat the opposite day – Gingerbread Mince Pie Eton Mess – the recipe might be shared quickly on Lavender & Lovage.

I hope you all get pleasure from this easy mincemeat recipe in case you make it – and I’d LOVE to listen to what you made with it too. Have a jolly festive time within the kitchen! Karen

Pin me for Later

Extra Ginger Recipes

Extra Mincemeat Recipes

Pin me for Later too

Elements for Simple Stem Ginger & Rum Mincemeat

• 500g combined dried fruit and peel
• 4 balls of stem ginger in syrup, finely diced or minced
• 1 orange, grated zest and juice
• 75g vegetarian suet, or grated frozen butter
• 1 small cooking apple, peeled, cored and finely diced or grated
• 1 teaspoon combined spice
• 1 teaspoon floor ginger
• 200g gentle brown sugar
• 100ml darkish rum

One other Pin for Later

Simple Stem Ginger & Rum Mincemeat Recipe

Simple Stem Ginger & Rum Mincemeat

Yield:
2 x 450g jars

Prep Time:
10 minutes

Cook dinner Time:
10 minutes

Extra Time:
half-hour

Complete Time:
50 minutes

I really like mincemeat, and have a number of recipes for mincemeat on Lavender & Lovage. Nevertheless, in the present day’s recipe for Simple Stem Ginger & Rum Mincemeat is a wonderful variation.

It is really easy to make, and is wonderful when utilized in all method of baking and desserts, however particularly in Mince Pies.

All of us love a simple recipe at this busy time of the 12 months, and this recipe is principally a weigh and simmer recipe. Plus the mincemeat is able to use right away too.

The addition of stem ginger provides heat and an exquisite fragrant style to this Simple Stem Ginger & Rum Mincemeat – and the rum marries completely with it.

This recipe yields 2 x 450g jars, which is sufficient for between 36 and 42 mince pies; or loads for mincemeat truffles, mincemeat puddings or different desserts.

Though this recipe improves if made a number of weeks (and even months) earlier than it’s essential to use it, it’s simply as beautiful when used simply after making, as I did final time I made it.

I made a stunning Christmas dessert utilizing this mincemeat the opposite day – Gingerbread Mince Pie Eton Mess – the recipe might be shared quickly on Lavender & Lovage.

I hope you all get pleasure from this easy mincemeat recipe in case you make it – and I might LOVE to listen to what you made with it too. Have a jolly festive time within the kitchen! Karen

Elements

• 500g combined dried fruit and peel
• 4 balls of stem ginger in syrup, finely diced or minced
• 1 orange, grated zest and juice
• 75g vegetarian suet, or grated frozen butter
• 1 small cooking apple, peeled, cored and finely diced or grated
• 1 teaspoon combined spice
• 1 teaspoon floor ginger
• 200g gentle brown sugar
• 100ml darkish rum

Directions

1. Place all the components, besides the rum, in a big saucepan and prepare dinner over a low warmth for 10 minutes, stirring on a regular basis, till the sugar and suet (or butter) have dissolved.
2. Take away from the warmth and depart to chill to room temperature, earlier than including the rum.
3. Go away to go chilly fully when the mincemeat will thicken and be much less unfastened.
4. Now you can use it right away.
5. Alternatively, you’ll be able to spoon the nice and cozy mincemeat into sterilised jam jars, after which seal it immediatley.
6. This may maintain in a cool, darkish place for upto one 12 months.

Notes

Rather than rum add brandy, sherry or port.

Rather than stem ginger in syrup, add diced crystallised ginger.

Glace cherries will be added instead of the stem ginger, and cherry brandy added as an alternative of rum.

When you desire a fats free mincemeat, omit the suet or butter. It won’t final as lengthy, possibly upto 6 months.

Vitamin Data

Yield 42

Serving Dimension 1

Quantity Per Serving

Energy 81Complete Fats 2gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 2mgSodium 11mgCarbohydrates 15gFiber 1gSugar 13gProtein 0g