Fruity Mincemeat With Almonds Recipes

ALL-FRUIT MINCEMEAT

All-Fruit Mincemeat image

Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)

Provided by evelynathens

Categories Dessert

Time 15m

Yield 3-4 pie-fillings

Number Of Ingredients 16

Ingredients

1 lb currants
1/2 lb raisins
1 lb granny smith apple, peeled and diced (about 2 large)
1 lb dark brown sugar
8 ounces candied peel, finely chopped
3 ounces chopped almonds
3 ounces chopped walnuts
2 lemons, juice and zest of, grated
1 orange, juice and zest of, grated
1 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ginger
4 tablespoons dark rum
3/4 cup cognac or 3/4 cup brandy

Steps:

Mix all the ingredients together, stirring well.
Spoon into clean, screwtop jars and cover.
Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
The mincemeat keeps months like this.

Nutrition Facts : Calories 2001.3, Fat 35.9, SaturatedFat 3.3, Sodium 259.7, Carbohydrate 424.2, Fiber 26.3, Sugar 372.1, Protein 21

APPLE MINCEMEAT WITH ALMONDS AND DATES

Apple mincemeat with almonds and dates image

This is a fresh, no-cook mincemeat that is particularly light. I spoon it into deep tart shells lined with a rich pastry dough, top off each tart with a circle of dough and bake them at 375 degrees for about 50 minutes.

Provided by Lisa Yockelson

Categories dessert

Time 10m

Yield Enough mincemeat for four nine-inch tarts

Number Of Ingredients 17

Ingredients

10 tart, cooking apples, peeled, cored and cut into small cubes
1 1/2 cups dark raisins
1/2 cup golden raisins
1 1/2 cups currants
2 1/2 cups seedless green grapes, halved
1/2 cup slivered almonds
3/4 cup chopped dates
1 tablespoon freshly grated lemon rind
1 tablespoon freshly grated orange rind
2 cups light brown sugar, firmly packed
1 3/4 cups granulated sugar
2 1/2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1/4 teaspoon ground cloves
10 tablespoons unsalted sweet butter, melted and cooled
1/2 cup apple brandy, such as Calvados

Steps:

Combine all of the ingredients in a large bowl. Let stand at room temperature to dissolve the sugar, then parcel out the mincemeat into jars. Cover the jars and refrigerate the mixture for up to three weeks, but do allow the mincemeat to mellow for at least five days before using.

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