Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

California Mincemeat

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

60 min

Ready

75 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 large onions
yellow, peeled, coarsely chopped
Camera
4 cloves garlic
medium,
Camera
1 medium green bell peppers
cored, seeded & coarsely chopped
Camera
2 tablespoons olive oil
Camera
½ teaspoon marjoram
crumbled
* Camera
½ teaspoon thyme
crumbled
* Camera
½ teaspoon cumin
ground
Camera
1 pinch cinnamon
ground
* Camera
1 pound beef chuck
ground
Camera
1 pound pork shoulder
ground
Camera
2 tablespoons port wine
sweet madeira, or sherry
Camera
¼ cup capers
well drained
* Camera
¾ cup olives
pimento stuffed
* Camera
½ cup raisins, seedless
Camera
8 ounces tomato sauce
Camera
¼ teaspoon black pepper
freshly ground
Camera
1 cup almonds
slivered
* Camera

Ingredients

Amount Measure Ingredient Features
2 large onions
yellow, peeled, coarsely chopped
Camera
4 cloves garlic
medium,
Camera
1 medium green bell peppers
cored, seeded & coarsely chopped
Camera
3E+1 ml olive oil
Camera
2.5 ml marjoram
crumbled
* Camera
2.5 ml thyme
crumbled
* Camera
2.5 ml cumin
ground
Camera
1 pinch cinnamon
ground
* Camera
453.6 g beef chuck
ground
Camera
453.6 g pork shoulder
ground
Camera
3E+1 ml port wine
sweet madeira, or sherry
Camera
59 ml capers
well drained
* Camera
177 ml olives
pimento stuffed
* Camera
118 ml raisins, seedless
Camera
231.2 ml/g tomato sauce
Camera
1.3 ml black pepper
freshly ground
Camera
237 ml almonds
slivered
* Camera

Directions

In a large skillet set over moderate heat, stir-fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp.

Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes.

Add the beef and pork and fry the meat, breaking up any large chunks, just until the redness disappears, do not brown the meat.

Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates.

Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently.

Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended.

Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through.

Ladle the mincemeat over rice, or slices of sourdough or French bread.

Or, spoon the meat into pita pockets or taco shells.

Makes 6 to 8 servings



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 56154% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 126mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 10%
Sugars g
Protein 83g
Vitamin A 4% Vitamin C 46%
Calcium 6% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Email this recipe