Mincemeat Sundae Sauce Recipes

OLD-FASHIONED MINCEMEAT SAUCE

Categories Sauce Christmas Lemon Orange Dried Fruit Brandy Winter Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Old-Fashioned Mincemeat Sauce image

Steps:

Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat; simmer until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 4 minutes. Remove from heat. Stir in cream. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before serving.)

Ingredients

3/4 cup purchased mincemeat from jar
2/3 cup sugar
1/2 cup orange juice
1/4 cup fresh lemon juice
1/4 cup brandy
4 3 x 3/4-inch strips orange peel
1 cinnamon stick, broken in half
3 tablespoons whipping cream

MINCEMEAT

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories World Cuisine Recipes European UK and Ireland English

Time 50m

Yield 24

Number Of Ingredients 15

Mincemeat image

Steps:

Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

MINCEMEAT SAUCE FOR ICE CREAM

Love that hot & cold sensation. I put in the brandy but it is good without too. Nice change from the mincemeat tart or pie

Provided by Bergy

Categories Frozen Desserts

Time 15m

Yield 2 cups, 10 serving(s)

Number Of Ingredients 6

Mincemeat Sauce for Ice Cream image

Steps:

Mix all the ingredients (except brandy) together in a saucepan.
Heat until steaming, stir in brandy.
Serve hot over ice cream.

Ingredients

1 1/2 cups mincemeat
2 tablespoons brown sugar (optional)
6 tablespoons fresh orange juice
1/2 cup chopped walnuts or 1/2 cup pecans
1/4 cup water
4 tablespoons brandy (optional)

MINCEMEAT SUNDAE PIE

This is an interesting recipe I picked up about 10 years ago -- Although the source is totally forgotten, the taste of the sundae hasn't been! Preparation time INCLUDES NEITHER the time needed for the crust to freeze [about 30 minutes], the time for the ice cream to soften [about 15 minutes], the time for the sauce to cool [about 3 minutes], NOR the 12 hours for the pie to freeze overnight!

Provided by Sydney Mike

Categories Frozen Desserts

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

Mincemeat Sundae Pie image

Steps:

FOR THE CRUST: Combine wafer crumbs, pecans, butter, sugar & cinnamon.
Press into bottom & 1 1/2" up side of 10" greased springform pan.
Freeze for 30 minutes.
FOR THE FILLING: Place ice cream in bowl, & let stand at room temperature for 10-15 minutes to soften.
Stir in mincemeat until evenly distributed.
Carefully pack into crumb crust.
Cover & freeze overnight or for up to 4 weeks.
FOR THE CARAMEL SAUCE: In saucepan, bring sugar & cream to boil.
Stirring occasionally, cook for 3-4 minutes or until thickened enough to coat spoon. DO NOT OVER COOK.
Stir in vanilla, & let cool 3 minutes. [Sauce can be cooked completely & stored in airtight container for up to 4 weeks. Reheat over medium heat before serving.].
To serve, drizzle caramel sauce over pieces of pie.
To make it even more festive, chop a maraschino cherry for each slice of pie, & sprinkle over the caramel sauce.

Nutrition Facts : Calories 474.1, Fat 23.3, SaturatedFat 11.1, Cholesterol 55.4, Sodium 147.2, Carbohydrate 64.3, Fiber 1.8, Sugar 39.5, Protein 4.3

Ingredients

1 1/4 cups vanilla wafer crumbs
1/2 cup pecans, finely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, packed
1/2 teaspoon ground cinnamon
6 cups vanilla ice cream
1 cup mincemeat (made without suet)
1/2 cup brown sugar, packed
1/2 cup whipping cream
1/2 teaspoon vanilla extract
1 (6 ounce) jar maraschino cherries (optional)