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Mincemeat Filling

in Diana's Recipe Book

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Servings: Makes abourt 6 pounds (3 kilos)
Use this mincemeat filling for your holiday tarts or pies during the Christmas and Thanksgiving season.

1.5kg/3lb 6oz. mixed dried fruit
225g/8oz. cooking apple
225g/8oz. solid vegetable shortening (such as Crisco)
175g/6oz. blanched almonds, chopped
350g/12oz. dark brown soft sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
Grated rind and juice of 1 large orange
Grated rind and juice of 1 lemon
150ml/1/4 pint sherry or brandy

Put the dried fruit into a large bowl. Peel, core and coarsely grate the apple. Add the vegetable shortening. Add the chopped almonds, sugar, spices and orange and lemon rind and juice. Finally stir in the sherry or brandy and mix the ingredients well so all are thoroughly blended.

Cover the mincemeat, leave in a cool place for 2 days, stirring occasionally. Spoon the preserve into clean, dry jars pressing the mixture down so there are no visible air bubbles. Cover as for making jam and leave in a cool, dry place for at least 2 weeks for the flavors to mature before using.

Makes about 6 pounds/3 kilos mincemeat.

Date: May 3, 2003

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