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Frozen Apricot Mincemeat's picture
  Apricots 3 Pound (firm)
  Orange 1 Large, grated rind and juiced
  Dry white wine/Vermouth 3⁄4 Cup (12 tbs)
  Sugar 2 1⁄2 Cup (40 tbs)
  Sultana/Bleached raisins 2 Pound
  Ginger 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Margarine 1⁄4 Cup (4 tbs)
  Brandy/2 tsp brandy flavoring 2 Tablespoon
  Chopped pecans 1 Cup (16 tbs)

Rinse and pit apricots.
Slice into a heavy saucepan.
Stir in the next 6 ingredients and bring slowly to a boil.
Reduce heat and cover.
Steam-cook 10 minutes.
Uncover and cook until thickened, about 20 minutes.
Add brandy and pecans.
Cool and scrape into 3 or 4 foil-lined pie pans.
Chill, then freeze.
Lift out of pans and rewrap airtight, return to the freezer until needed.
To use, unwrap, place in pastry-lined pie pan.
Cover with a pastry top or pastry strips.
Bake as you would a regular mincemeat pie, allowing 15 to 20 minutes longer if filling is still frozen.

Recipe Summary

Difficulty Level: 
Fruit Dessert

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6841 Calories from Fat 1166

% Daily Value*

Total Fat 137 g210.2%

Saturated Fat 17.3 g86.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 149.6 mg6.2%

Total Carbohydrates 1424 g474.6%

Dietary Fiber 81.7 g326.7%

Sugars 1187.7 g

Protein 62 g124.7%

Vitamin A 573.7% Vitamin C 429.5%

Calcium 89.3% Iron 142.3%

*Based on a 2000 Calorie diet

Frozen Apricot Mincemeat Recipe