Mincemeat Cranberry Sauce Recipes

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CRANBERRY JEWELLED MINCEMEAT



Cranberry jewelled mincemeat image

Cooking up batches of this festive, fruity mincemeat will fill your kitchen with the smell of Christmas

Provided by James Martin

Categories     Condiment

Time 25m

Yield Makes 4 jars

Number Of Ingredients 12

500g mixture of raisins, currants and sultana (use jumbo or golden sultanas if you can get them)
140g dried apricot , chopped
85g dried cranberries
85g mixed peel
150ml brandy
zest and juice 1 lemon
zest and juice 1 orange
175g suet
100g fresh or frozen cranberry , roughly chopped
200g soft brown sugar
1 ½ tsp ground cinnamon
½ tsp ground nutmeg

Steps:

  • Tip the dried fruits and mixed peel into a large bowl. Pour over the brandy, zests and juices. Stir, then cover and leave to soak for 24 hrs.
  • Tip the mixture into a large saucepan with the remaining ingredients and stir well. Set over a medium heat and, once the suet has melted, turn up the heat and bubble for a few mins. Pack while hot into sterilised jars (see tip, below). Leave in a cool, dark cupboard for at least a fortnight, or for up to 6 months.

Nutrition Facts : Calories 102 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber

MINCEMEAT-CRANBERRY SAUCE



Mincemeat-Cranberry Sauce image

Mincemeat has such a wonderful flavor so I came up with this sauce for ice cream. It also highlights cranberries so it is perfect for the holiday season.-Mavis Hauser, Wallaceburg, Ontario

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 3-1/2 cups.

Number Of Ingredients 4

1 can (14 ounces) whole-berry cranberry sauce
1 jar (20-1/2 ounces) mincemeat
1/4 cup orange juice
Vanilla ice cream

Steps:

  • In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator.

Nutrition Facts :

CRANBERRY MINCE PIE



Cranberry Mince Pie image

Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 13

2/3 cup sugar
2 tablespoons cornstarch
2/3 cup water
1-1/2 cups fresh or frozen cranberries
2 cups diced peeled tart apples
1-1/2 cups prepared mincemeat
1 unbaked pastry shell (9 inches)
TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons cold butter

Steps:

  • In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.

MINCEMEAT CRANBERRY SQUARES



Mincemeat Cranberry Squares image

Mincemeat, cranberry & cream cheese, all in one square -- Sounds delicious, especially for those of us who might be fans of all three! This recipe comes from The Joy of Cranberries: The Tangy Red Treat cookbook that I received from my partner in the current Cookbook Swap!

Provided by Sydney Mike

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 cup brown sugar, packed
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (not evaporated)
2 eggs
1 (27 ounce) jar mincemeat
2 tablespoons cornstarch
1 tablespoon brown sugar
1 (16 ounce) can whole berry cranberry sauce

Steps:

  • Preheat oven to 350 degrees F, then grease 15"x10" jelly roll pan.
  • In a mixer bowl, beat flour, oats, 3/4 cup brown sugar & butter until crumbly.
  • Set aside 1 1/2 cups of this mixture, then press the remaining mixture onto bottom of prepared jelly roll pan.
  • Bake 15 minutes or until lightly browned, then set aside.
  • In another bowl, beat cream cheese until fluffy, then gradually beat in sweetened condensed milk, until smooth.
  • Beat in eggs, then spread this cream cheese mixture over baked crust.
  • Spread mincemeat evenly over cream cheese mixture.
  • Combine cornstarch with 1 tablespoon brown sugar, then combine that with cranberry sauce until combined ~ Spoon over mincemeat layer.
  • Top the entire concoction with reserved crumb mixture, & bake 40 minutes or until golden.
  • Cool in pan on wire rack.
  • Chill, then cut into squares. Store in refrigerator.

Nutrition Facts : Calories 548.1, Fat 19.9, SaturatedFat 12.1, Cholesterol 81, Sodium 112.4, Carbohydrate 86.8, Fiber 2, Sugar 58.5, Protein 7

MINCEMEAT



Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 50m

Yield 24

Number Of Ingredients 15

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

Steps:

  • Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
  • Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
  • Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

MINCEMEAT CRANBERRY PIE



Mincemeat Cranberry Pie image

I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients.

Provided by Sydney Mike

Categories     Pie

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 pie crust, for 10-inch pie
1 (12 ounce) bag cranberries
3/4 cup water
3/4 cup sugar
3 tablespoons cornstarch
1 (28 ounce) jar mincemeat
1/2 cup flour
1/4 cup unsalted butter
1/4 cup light brown sugar, packed
1/4 cup almonds, chopped

Steps:

  • Prepare or have available one baked, 10" deep dish pie crust.
  • If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
  • Bring to boil & cook until berries begin to pop & mixture begins to thicken.
  • At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell.
  • Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
  • Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
  • Best served warm with ice cream.

CRANBERRY MINCEMEAT SQUARES



Cranberry Mincemeat Squares image

Make and share this Cranberry Mincemeat Squares recipe from Food.com.

Provided by barbara943

Categories     Dessert

Time 1h15m

Yield 24 squares, 24 serving(s)

Number Of Ingredients 11

2 cups flour
1 1/2 cups oats
1 cup butter (softened)
2 eggs
2 tablespoons cornstarch
1 (8 ounce) package cream cheese
1 (12 ounce) can sweetened condensed milk
1 (16 ounce) can whole berry cranberry sauce
1 (27 ounce) jar mincemeat
3/4 cup brown sugar (packed)
1 tablespoon brown sugar (packed)

Steps:

  • Combine flour, oats, 3/4 cup brown sugar and butter until crumbly. Reserve 1 1/2 cups crumbs. With remaining crumbs press into greased 15x10 pan. Bake 15 minutes at 350. Beat cream cheese and milk; add eggs. Mix well. Spread on cooled crust. Top with mincemeat. Combine 1 tablespoon brown sugar and cornstarch. Stir in with cranberry sauce. Spoon over mincemeat. Top with remaining crumbs. Bake 40 minutes. Cool and cut into squares. Refrigerate in airtight container.

CRANBERRY-MINCEMEAT PIE



Cranberry-Mincemeat Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 4

Pastry for 9-inch double-crust pie (see recipe)
2 cups venison mincemeat (see recipe) or commercial mincemeat
2 cups cranberry sauce (see recipe)
1 apple, peeled, cored and chopped

Steps:

  • Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
  • Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
  • Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

CRANBERRY MINCEMEAT TARTS



Cranberry Mincemeat Tarts image

These tarts are nowhere on Zaar.The recipe came from a baking for entertainment leaflet. I think they would be nice at Christmas. I made the tarts but next time I am going to make into a pie. These also freeze beautifully. If you have the orange liqueur please use it.

Provided by Dorel

Categories     Tarts

Time 35m

Yield 24 tarts

Number Of Ingredients 5

2 cups mincemeat (jar or canned)
1 cup whole berry cranberry sauce
1 medium orange
1/4 cup orange liqueur (Cointreau is good) or 1/4 cup orange juice
24 prepared tart shells, store bought is fine,thawed

Steps:

  • In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
  • Remove from heat.
  • Grate orange peel and chop orange segments.
  • Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur.
  • Spoon into tart shell and place on baking sheet.
  • Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.

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