Mincemeat sundae sauce is a unique and flavorful sauce that can be used to top ice cream, pancakes, waffles, French toast, and other desserts. It is also a great addition to pies and tarts. Made with apples, raisins, currants, candied citrus peel, spices, and brandy, this sauce has a rich, fruity flavor with a hint of booziness. It is the perfect way to add a touch of holiday cheer to any dessert.
This article provides three different recipes for mincemeat sundae sauce. The first recipe is a classic version of the sauce, made with all of the traditional ingredients. The second recipe is a quick and easy version of the sauce, made with canned mincemeat. The third recipe is a gluten-free version of the sauce, made with almond flour and oat flour. All three recipes are delicious and easy to make, so you can choose the one that best suits your needs.
Whether you are looking for a classic holiday dessert or a quick and easy weeknight treat, mincemeat sundae sauce is the perfect choice. With its rich, fruity flavor and a hint of booziness, this sauce is sure to be a hit with everyone who tries it.
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
Steps:
- Mix all the ingredients (except brandy) together in a saucepan.
- Heat until steaming, stir in brandy.
- Serve hot over ice cream.
BEST TRADITIONAL MINCEMEAT
Few people today know what REAL mincemeat should taste like, today's version paling in comparison to the mincemeat that has been a household tradition for centuries. Give this traditional version a try and even if you've always hated mincemeat this may just be the one to convert you!
Provided by Kimberly Killebrew
Categories condiment Dessert Ingredient
Time 2h15m
Number Of Ingredients 23
Steps:
- Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
- Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
- Makes about 1 quart. Feel free to double, triple, etc, as needed.
- Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
- Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.
Nutrition Facts : ServingSize 1 tablespoon, Calories 96 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g
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
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.)
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
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
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
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
Tips:
- For the best flavor, use a good quality mincemeat. Look for one that is made with real fruit and spices, and avoid brands that contain artificial ingredients.
- If you don't have any mincemeat on hand, you can easily make your own. Simply combine chopped dried fruit, nuts, spices, and brandy in a jar or airtight container. Let the mixture sit for at least a week before using.
- Mincemeat sundae sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks. When you're ready to serve, simply reheat the sauce over low heat until warmed through.
- This sauce is also great on ice cream, pancakes, waffles, or French toast. Get creative and enjoy it your favorite way!
Conclusion:
Mincemeat sundae sauce is a delicious and easy-to-make dessert topping that is perfect for the holidays. With its sweet and tangy flavor, it is sure to be a hit with everyone at your table. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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