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Frozen Apricot Mincemeat

Canadian.kitchen's picture
Ingredients
  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)
Directions

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: 
Medium
Method: 
Boiled
Course: 
Fruit Dessert

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