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    You are in: Home / Recipes / Mincemeat Filling for Mince Pie Recipe
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    Mincemeat Filling for Mince Pie

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    15 mins

    24 hrs

    echo echo's Note:

    In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.

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    My Private Note




    Units: US | Metric


    1. 1
      Combine sultanas through nutmeg.
    2. 2
      Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
    3. 3
      Stir in currants& cointreau.
    4. 4
      Leave covered from 1 day to several weeks.
    5. 5
      Use as filling for mince pies.

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    Nutritional Facts for Mincemeat Filling for Mince Pie

    Serving Size: 1 (2015 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1956.1
    Calories from Fat 354
    Total Fat 39.3 g
    Saturated Fat 4.0 g
    Cholesterol 0.0 mg
    Sodium 50.9 mg
    Total Carbohydrate 395.9 g
    Dietary Fiber 31.1 g
    Sugars 297.9 g
    Protein 26.3 g

    The following items or measurements are not included:

    crystallized ginger

    Cointreau liqueur

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