Apple mincemeat with almonds and dates

By Lisa Yockelson

Total Time
10 minutes
Rating
4(17)
Comments
Read comments

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.

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Ingredients

Yield:Enough mincemeat for four nine-inch tarts
  • 10tart, cooking apples, peeled, cored and cut into small cubes
  • 1½cups dark raisins
  • ½cup golden raisins
  • 1½cups currants
  • 2½cups seedless green grapes, halved
  • ½cup slivered almonds
  • ¾cup chopped dates
  • 1tablespoon freshly grated lemon rind
  • 1tablespoon freshly grated orange rind
  • 2cups light brown sugar, firmly packed
  • 1¾cups granulated sugar
  • 2½teaspoons ground cinnamon
  • 2teaspoons ground nutmeg
  • 1teaspoon ground allspice
  • ¼teaspoon ground cloves
  • 10tablespoons unsalted sweet butter, melted and cooled
  • ½cup apple brandy, such as Calvados
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1960 calories; 37 grams fat; 19 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 412 grams carbohydrates; 23 grams dietary fiber; 366 grams sugars; 10 grams protein; 86 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

Ratings

4 out of 5
17 user ratings
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Comments

Elizabeth

This is very good. My British husband thought he only liked the stuff from the jar. I have tried various homemade versions over the years, and this is the first recipe he likes better than Cross and Blackwell. He has been using it in his little mince pies for weeks. And I have been sneaking some into my morning porridge as it cooks. So good! I did use regular raisins instead of currants and golden raisins. And bourbon because that’s what we had.

Elizabeth

This is very good. My British husband thought he only liked the stuff from the jar. I have tried various homemade versions over the years, and this is the first recipe he likes better than Cross and Blackwell. He has been using it in his little mince pies for weeks. And I have been sneaking some into my morning porridge as it cooks. So good! I did use regular raisins instead of currants and golden raisins. And bourbon because that’s what we had.

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