Mincemeat Trifle Recipes

MINCEMEAT TRIFLE

Mincemeat Trifle image

Instead of fixing a traditional pie, I gussied up mincemeat by creating this fancy trifle. The recipe's a time-saver, since it can be prepared a day ahead.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8-10 servings.

Number Of Ingredients 12

Ingredients

6 large egg yolks
2 cups whole milk
2/3 cup sugar
4 teaspoons grated lemon zest
1/4 teaspoon salt
2 teaspoons vanilla extract
2 cups prepared mincemeat
1/3 cup lemon juice
1 prepared angel food cake (8 to 10 ounces)
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
Red and green candied cherries, optional

Steps:

In a saucepan, combine egg yolks, milk, sugar, lemon zest and salt until blended. Cook over medium-low heat until mixture reaches 160°, about 12-15 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate for 1 hour. , Meanwhile, combine mincemeat and lemon juice. Tear cake into 1-in. cubes; place a third of the cake in a trifle bowl or 2-qt. serving bowl. Top with a third of the custard and half of the mincemeat. Repeat layers. Top with remaining custard. , In a bowl, beat cream and confectioners' sugar until soft peaks form; spread over custard. Garnish with cherries if desired. Cover and chill for at least 2 hours.

Nutrition Facts :

MINCEMEAT

Mincemeat image

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

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

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

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