Cherry Mincemeat Salad Recipes

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MINCEMEAT MOLDED SALAD



Mincemeat Molded Salad image

Another mincemeat enthusiast passed this recipe on to me some years ago, & I thought I'd share it with others who still enjoy the ol' fashioned jello salads! Preparation time does not include time to chill until set.

Provided by Sydney Mike

Categories     Gelatin

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/4 ounces unflavored gelatin
1/4 cup cold water
1 (6 ounce) box cherry gelatin
3 1/2 cups boiling water
1 (20 1/2 ounce) jar mincemeat (brandied or regular)
1 (8 ounce) can crushed pineapple, drained
1 red apple, unpeeled, cored, finely chopped
1 cup pecans, chopped

Steps:

  • Lightly oil 8-cup mold or pan of choice.
  • Soften unflavored gelatine in cold water, then set aside.
  • Dissolve cherry flavored gelatin in boiling water.
  • Add unflavored gelatine mixture & stir until all is dissolved.
  • Chill until the gelatin is of the consistency of unbeaten egg white.
  • Stir in mincemeat, pineapple, apple & nuts.
  • Pour into prepared mold or pan, then chill until firm.

PEAR AND SOUR CHERRY MINCEMEAT



Pear and Sour Cherry Mincemeat image

Categories     Dessert     Thanksgiving     Raisin     Pear     Cherry     Walnut     Fall     Vegan     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 cups

Number Of Ingredients 12

2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5)
2 tablespoons fresh lemon juice
2/3 cup sugar
1 cup water
1/2 cup dried sour cherries (about 3 ounces)
1/3 cup golden raisins
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts, toasted lightly and chopped fine
2 tablespoons brandy

Steps:

  • Peel, quarter, and core pears. Chop pears coarse and in a bowl toss with lemon juice.
  • In a dry 3 1/2- to 4-quart heavy saucepan cook 1/3 cup sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water down side of pan (caramel will steam and harden). Return pan to heat and simmer mixture, stirring, until caramel is dissolved. Add pears, remaining 1/3 cup sugar, cherries, raisins, spices, and salt and simmer, stirring occasionally at beginning of cooking and frequently toward end to prevent sticking, until thickened, about 50 minutes.
  • Stir in walnuts and brandy and cook, stirring, 1 minute. Cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week.

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