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.
Ingredients
- 10 tart, cooking apples, peeled, cored and cut into small cubes
- 1 ½ cups dark raisins
- ½ cup golden raisins
- 1 ½ cups currants
- 2 ½ cups seedless green grapes, halved
- ½ cup slivered almonds
- ¾ cup chopped dates
- 1 tablespoon freshly grated lemon rind
- 1 tablespoon freshly grated orange rind
- 2 cups light brown sugar, firmly packed
- 1 ¾ cups granulated sugar
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- 10 tablespoons unsalted sweet butter, melted and cooled
- ½ cup apple brandy, such as Calvados
- Nutritional Information
Nutritional analysis per serving (8 servings)
972 calories; 18 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 204 grams carbohydrates; 11 grams dietary fiber; 181 grams sugars; 5 grams protein; 38 milligrams cholesterol; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Enough mincemeat for four nine-inch tarts
Preparation
- 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.
10 minutes
Dining and Cooking