Apple mincemeat with almonds and dates

By Lisa Yockelson

Published November 20, 1982

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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving

412 grams carbs; 76 milligrams cholesterol; 1960 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 19 grams saturated fat; 37 grams fat; 23 grams fiber; 86 milligrams sodium; 10 grams protein; 366 grams sugar

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.

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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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