Mincemeat Sundae Sauce Recipes

CREME DE MENTHE SUNDAE WITH HOMEMADE CHOCOLATE SAUCE

Steps:

• Add 2 scoops of ice cream to 4 bowls. Drizzle each with some of the Homemade Chocolate Sauce and creme de menthe syrup. Top with a few of the raspberries. Serve immediately.
• Put 3/4 cup water and the honey in a saucepan and bring to a boil over medium heat, stirring so that the honey dissolves; remove from the heat.
• Add the cocoa powder and salt to a heatproof bowl. Add a few tablespoons of the honey-water mixture to the cocoa powder. Whisk to create a thick but smooth liquid. Add the cocoa mixture back to the remaining honey-water mixture in the pan. Bring the whole mixture up to a simmer and let cook until slightly thickened, about 3 more minutes. Stir in the vanilla. Let cool completely, then refrigerate (the sauce thickens as it cools and chills).

MINCEMEAT

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.

OLD-FASHIONED MINCEMEAT SAUCE

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 SUNDAE PIE

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.

MINCEMEAT SOUFFLé

Steps:

• Using electric mixer, beat yolks and 1/3 cup sugar in medium bowl until thick, about 3 minutes. Beat in flour. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan. Whisk constantly over medium heat until custard thickens and boils, about 2 minutes. Remove from heat. Whisk in mincemeat, peel and vanilla. Cool to lukewarm.
• Preheat oven to 400°F. Butter 6- to 7-cup soufflé dish. Using clean dry beaters, beat egg whites in large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until glossy medium-firm peaks form. Fold 1/3 of egg whites into mincemeat mixture. Fold in remaining whites in 2 more additions. Gently transfer soufflé mixture to prepared dish. Bake until soufflé is puffed and deep golden, about 35 minutes. Serve immediately.

MINCEMEAT SUNDAE SAUCE

Steps:

• Combine all ingredients in saucepan.
• Bring to boil, then turn heat down & simmer gently, uncovered, 10 minutes.
• Serve warm.