Many people do not understand what mincemeat is. Today's product does not contain meat at all. The name, as explained @crosseandblackwell.com, goes back to medieval England, where meat pies were stretched to feed more by including raisins and currants. By the 1800's, meat was no longer an ingredient, and the minced fruit filling was used in pies and desserts.
- 2 ea. 3 oz. pkgs. (or one 6 oz. pkg.) cherry gelatin
- one 8 oz. can crushed pineapple - drain and save juice (mix saved pineapple juice with water to equal 3 1/2 cups liquid)
- 1 envelope unflavored gelatin plus 1/4 cup cold water
- 20.5 oz jar Crosse and Blackwell Mincemeat with Rum and Brandy*
- 1 small, unpeeled red delicious apple, cored and cubed (to retard browning of the apple, combine with the drained, crushed pineapple)
- 1 cup coarsely chopped pecans
- 1 cup of sour cream (served as an optional side for topping)
*Tip: Only use Crosse and Blackwell Mincemeat with Rum and Brandy - Don't compromise on quality in this recipe - This is the best brand, and you want the Rum and Brandy flavor! Sometimes all the stores may have available is the 29 oz. jar - In this case, just measure out 2 cups and save the rest to use as a condiment or side dish.
Also, consider yourself forewarned - This is a seasonal item - I encourage you to play it safe and stock up now for the following year Thanksgiving and/or Christmas! It has a very long shelf life. I typically can find it at Publix during season, but it may not be on the shelves until after Thanksgiving.
1. Heat the 3 1/2 cups liquid (pineapple juice mixed with water) to boiling and pour into an approximate 9" x 13" glass dish (using a shallow dish like this will help the gelatin to set more quickly). With a wire whisk, stir and thoroughly dissolve the cherry gelatin into the hot liquid. Set aside.
2. In a small custard or similar cup, stir the unflavored gelatin into the 1/4 c. cold water. After soaking for about five minutes, the gelatin should be thick and well absorbed into the water. In a small saucepan, bring about one inch of water to a simmer, remove from the stove and set the cup of thick gelatin in the water (the water should come no higher than about half way up the cup). Stir the gelatin in the cup over the hot water in the pan until the gelatin is thoroughly dissolved.
3. Whisk the dissolved unflavored gelatin into the liquid cherry gelatin. Put in the refrigerator and let set until egg-white consistency. This could take maybe an hour or so. It's important the gelatin mixture be set to egg-white consistency so the other ingredients will not settle to the bottom and will be well incorporated into the salad, yet you don't want it to set so firmly you can't mix the other ingredients in easily.
4. Remove the gelatin mixture from the refrigerator, add all the other ingredients and pour into an approximate 8 cup (2 qt.) mold** which has been sprayed with a butter-flavored cooking spray. (This is another recipe where my daughter and I traditionally steal maybe a 1/4 cup for ourselves - soooo good!) Return the mixture to the refrigerator and set until firm - I generally make the day before and let set overnight. (You could make and set two nights ahead if it helps you).
**I found the fluted plastic mold, which I use exclusively for this recipe, at a dime store (which would now be a dollar store?) years ago - I guess that means I have another vintage piece! Also, this recipe fills about 14 one-half cup individual molds or 21 one-third-cup molds (don't use over one-half cup size individual molds).
5. To unmold: Let the mold sit briefly in the sink in a little warm water (about a couple of inches up from the bottom of the mold). Watch carefully - You don't want it to sit in the warm water too long, or it will start to melt. After removing from the water and drying the mold, I then (and this is one of my biggest tips!) use a plastic collar stay, because it's so thin, to gently run around the edges of the mold to release the salad. If you can't get your hands on a plastic collar stay (they're like gold to me!), just carefully use a very thin bladed knife.
Centering over your serving platter, carefully invert the mold and give it a little tap. Holding the mold to the platter with both hands, shake a little if necessary to release the congealed salad. As everyone applauds your successful release of the salad, have a sip of wine and pat yourself on the back!
Surround the salad with pretty greens or parsley. You can serve sour cream as an optional side for topping. Congratulations upon creating a great centerpiece!
Now honestly, if you know how to make it, this is a very easy recipe; and my intentions were to hopefully make it just that for you! Enjoy and Happy Holidays!
There was a lot of back and forth with the stock clerk and the assistant manager (I had asked for the manager!) for longer than I want to admit. Then I "pulled one" for which my husband was famous: the dreaded "I would like to have the district manager's name and phone number!"
The assistant manager told me I could go to customer service and fill out a special request for this item. I explained that I just wanted the D.M.'s contact information to lobby for my product and I would fill out the request after I finished my shopping. Well, not two minutes later, the assistant manager appeared with a jar of my precious Crosse and Blackwell Rum and Brandy Mincemeat in each of his hands! Wow! How magical! He said he dug a little deeper "in the back" and discovered it. Well, how about that - I learned from the pro - my husband!
Disclosure: I have not been compensated in any respect by Crosse and Blackwell or Publix, or communicated with either regarding endorsement. I just feel that strongly about the product brand and know Publix is one store that generally stocks it - in season, of course. (Naturally, I'd be happy if I did hear from them!)