Mincemeat Cranberry Pie Recipes

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MINCEMEAT CRANBERRY PIE



Mincemeat Cranberry Pie image

Provided by CrosseAndBlackwell

Categories     Dessert/Sweets

Yield 6

Number Of Ingredients 5

2 cups Crosse & Blackwell® Mincemeat Filling & Topping
2 cups Crosse & Blackwell® Rum & Brandy Mincemeat Filling & Topping
1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package
1 cup Fresh cranberries
2/3 cup pecan halves

Steps:

  • 1. PREHEAT oven to 350°F. Line pie pan with pie crust.
  • 1. Try serving with vanilla bean ice cream or a dollop of freshly whipped cream.
  • 2. MIX together mincemeat and cranberries; pour into prepared pan. Arrange pecans on top of pie.
  • 3. BAKE 20-35 minutes or until cranberries are cooked through.

CRANBERRY-MINCEMEAT PIE



Cranberry-Mincemeat Pie image

Provided by Molly O'Neill

Categories     side dish

Time 1h

Yield 1 9-inch pie

Number Of Ingredients 4

Pastry for 9-inch double-crust pie (see recipe)
2 cups venison mincemeat (see recipe) or commercial mincemeat
2 cups cranberry sauce (see recipe)
1 apple, peeled, cored and chopped

Steps:

  • Roll out 1/2 the pie crust and ease it into a 9-inch pie pan. Refrigerate.
  • Preheat the oven to 450 degrees. In a bowl, combine the mincemeat, cranberry sauce and apple. Spread into the pie crust. Roll out the remaining dough and use it to cover the pie, sealing the edges with your fingers, and use a knife to cut a number of small vents in the top; alternatively, cut strips of dough and make a lattice top for the pie.
  • Bake the pie for 10 minutes at 450 degrees. Lower the oven temperature to 350 and continue to bake for an additional 35 minutes, or until the crust is lightly browned and the filling is bubbly. Serve warm or at room temperature.

CRANBERRY MINCE PIE



Cranberry Mince Pie image

Tart cranberries and apple balance the sweetness of mincemeat in this recipe. The pie make a regular appearance on my holiday table. -Sharon Forney, Hinckley, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 13

2/3 cup sugar
2 tablespoons cornstarch
2/3 cup water
1-1/2 cups fresh or frozen cranberries
2 cups diced peeled tart apples
1-1/2 cups prepared mincemeat
1 unbaked pastry shell (9 inches)
TOPPING:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons cold butter

Steps:

  • In a large saucepan, combine sugar and cornstarch; stir in water. Bring to a boil over medium heat, stirring constantly. Add cranberries; cook over medium heat until berries pop, about 15 minutes. Combine apples and mincemeat; spread over the bottom of pastry shell. Top with cranberry mixture., For topping, combine the flour, brown sugar, cinnamon and cloves in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 25-30 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 371 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 148mg sodium, Carbohydrate 69g carbohydrate (46g sugars, Fiber 3g fiber), Protein 2g protein.

CRANBERRY MINCEMEAT PIE



Cranberry Mincemeat Pie image

This simple recipe was clipped from a local newspaper about 6 years ago. The tartness of the cranberries nicely balances the spicy sweetness of the mincemeat.

Provided by Sydney Mike

Categories     Pie

Time 35m

Yield 10 serving(s)

Number Of Ingredients 5

1 (9 inch) pastry for double-crust pie
1 (27 ounce) jar mincemeat
2 cups fresh cranberries, whole
1 egg yolk
1 tablespoon water

Steps:

  • Place rack in lower half of oven & preheat the oven to 425 degrees F.
  • In a large bowl, stir together the mincemeat & cranberries, then set aside.
  • Line a 9-inch pie plate with one pastry crust, then add the filling.
  • Cover with a top crust, then seal & flute the edges before cutting several vent slits near the center.
  • Whisk the egg yolk & water together, then brush the surface of the pie with the egg wash.
  • Bake for 30 minutes, then cool to room temperature on a wire rack.
  • Cover & refrigerate.

MINCEMEAT CRANBERRY PIE



Mincemeat Cranberry Pie image

I've had a number of cranberry mincemeat pie recipes over the years, & this is one I've worked on over the past 25 years or so. In a a pinch, I've substituted 3 cups of canned whole-berry cranberry sauce for the first 4 ingredients.

Provided by Sydney Mike

Categories     Pie

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

1 pie crust, for 10-inch pie
1 (12 ounce) bag cranberries
3/4 cup water
3/4 cup sugar
3 tablespoons cornstarch
1 (28 ounce) jar mincemeat
1/2 cup flour
1/4 cup unsalted butter
1/4 cup light brown sugar, packed
1/4 cup almonds, chopped

Steps:

  • Prepare or have available one baked, 10" deep dish pie crust.
  • If using the bag of cranberries, combine them in a large saucepan, with the water & sugar & cornstarch.
  • Bring to boil & cook until berries begin to pop & mixture begins to thicken.
  • At this point, which ever is used--fresh cranberries or canned--mix the cranberries with the mincemeat, & pour into the baked pie shell.
  • Cut the butter into the flour until the mixture is coarse, then mix in the sugar & nuts.
  • Sprinkle this mixture over the pie, then bake 45-50 minutes, or until browned.
  • Best served warm with ice cream.

CRANBERRY-APPLE MINCEMEAT PIES



Cranberry-Apple Mincemeat Pies image

Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree- few folks who've tried it stop at just one slice!

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 2 pies (6-8 servings each).

Number Of Ingredients 13

4 cups fresh or frozen cranberries, thawed
4 cups chopped peeled tart apples
1-1/2 cups chopped dried apricots
1-1/2 cups golden raisins
1 medium unpeeled navel orange, finely chopped
1/4 cup each red and green candied cherries
2-3/4 cups sugar
1 cup apple juice
1/4 cup butter
1/4 cup orange marmalade
1 teaspoon ground ginger
3/4 teaspoon each ground allspice, cinnamon and nutmeg
Pastry for double-crust pie (9 inches)

Steps:

  • In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week., Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil. , Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks.

Nutrition Facts : Calories 419 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 147mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 2g protein.

PEAR-CRANBERRY MINCEMEAT LATTICE PIE



Pear-Cranberry Mincemeat Lattice Pie image

Categories     Berry     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Cranberry     Pear     Walnut     Fall     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 15

2 firm-ripe Anjou pears, peeled, cored, and finely chopped
1/2 cup dried sour cherries
1/2 cup dried currants
1/2 cup dried cranberries
1/2 cup packed light brown sugar
1/4 cup brandy
2 teaspoons finely grated fresh lemon zest
2 teaspoons finely grated fresh orange zest
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup walnuts (2 3/4 oz), toasted and finely chopped
Pastry dough for a double-crust pie

Steps:

  • Make mincemeat:
  • Stir together all ingredients except pastry dough and chill in an airtight container, stirring at least once a day for at least 3 days.
  • Make pie:
  • Put oven rack in middle position. Put a large baking sheet on rack and preheat oven to 425°F.
  • Roll out larger piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out smaller piece of dough for top crust.
  • Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Stir mincemeat, then spoon into shell in an even layer. Weave a lattice pattern over pie with pastry strips.
  • Trim edges of strips flush with edge of bottom crust. Fold bottom crust up over edges of lattice and decoratively crimp.
  • Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil if it begins to brown too quickly. Continue to bake until crust is golden brown and filling begins to bubble around edge, about 1 hour more. Transfer pie to a rack and cool to warm or room temperature, about 2 hours. Serve pie warm or at room temperature.

MINCEMEAT, CRANBERRY & ALMOND PIE



Mincemeat, cranberry & almond pie image

Make this festive mincemeat, cranberry & almond pie as a warming winter treat for all the family. It contains just five ingredients and is easy to make

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 5

500g sweet shortcrust pastry
150g marzipan , grated
400g jar mincemeat
100g cranberries
50g icing sugar , for dusting

Steps:

  • Cut the pastry in two. Wrap one half and set aside. On a surface lightly dusted with flour, roll out the other half to a square large enough to line a 22cm loose-bottomed fluted tart tin (we used a square tin, but a round one would also work). Press the pastry into the tin, leaving any excess hanging over the edge.
  • Scatter the marzipan over the pie base. Add the mincemeat and top with the cranberries.
  • Roll out the remaining pastry to a square (or circle) the thickness of a £1 coin. Use a pizza cutter to slice the pastry into 1.5cm-wide strips. Weave the pastry strips over the pie to create a lattice, pressing down at the edges to seal with the pastry base. Trim off any excess pastry. Chill for 20 mins and heat oven to 180C/160C fan/gas 4.
  • Bake for 45 mins until golden. Cool for 15 mins in the tin, then transfer to a plate or board and dust with the icing sugar.

Nutrition Facts : Calories 356 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

CRANBERRY MINCE PIES



Cranberry mince pies image

Gordon Ramsay's cranberry mince pies provide the all-important finishing touch to your celebration feast

Provided by Gordon Ramsay

Categories     Afternoon tea, Snack, Treat

Time 35m

Yield Makes 12

Number Of Ingredients 9

250g 00 flour or plain flour , plus extra for rolling
25g icing sugar
125g butter , chilled and cubed
finely grated zest 1 orange or lemon
1 medium egg , beaten
½ 400g jar luxury mincemeat
75g pack dried cranberries
1 egg yolk , beaten with 1tsp water, to glaze
icing sugar , to decorate

Steps:

  • Whizz together the flour, icing sugar and butter until they form fine crumbs. With the blades running, add the zest, then the egg and process for a few secs until the mixture forms clumps. If you need to, work in a few trickles of ice cold water, but try and avoid it if you can for the shortest pastry.
  • Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. Can be made up to 3 days ahead or frozen for up to a month.
  • Lightly dust the work surface with flour, then roll pastry out to approx £1 thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. If you like, use a star cutter to cut out star shapes in the top of the pies, or simply cut crosses in the middle.
  • Spoon about 1 dessertspoon mincemeat into each base, sprinkle with cranberries, then press on the tops. Chill for 20 mins while you heat oven to 190C/fan 170C/gas 5. Can be frozen for up to 1 month at this point.
  • Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar.

Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.19 milligram of sodium

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