Time 35m Yield 24 tarts Number Of Ingredients 5 Steps:
In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat. Remove from heat. Grate orange peel and chop orange segments. Add orange peel, (I only used the zest and took the peel off the orange) chopped orange and liqueur. Spoon into tart shell and place on baking sheet. Bake in preheated 400*F oven for about 20 minutes or until pastry is golden.
Time 1h Yield 18 serving(s) Number Of Ingredients 6 Steps:
In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat. Remove from heat. Grate orange zest, peel orange and chop segments. Add orange zest, chopped orange and liqueur. Spoon into tart shells and place on baking sheet. Fill pie shell and use top crust or make fancy cut-outs with pastry. Bake in preheated 400°F oven for about 20 minutes or until pastry is golden. For pie bake for about 35 minutes. I can only fit 1 pie and 1 sheet of tarts at a time in my oven so cooking time includes the 2nd pan of tarts while pie is still cooking.
Time 1h Yield 1 9-inch pie Number Of Ingredients 4 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.
Time 55m Yield 6-8 servings. Number Of Ingredients 13 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.
Time 45m Number Of Ingredients 11 Steps:
Heat oven to 200C/180C fan/gas 6 and put a baking sheet in to heat up. Lightly flour a work surface, roll out the puff pastry to a 30 x 45cm rectangle, then put on a sheet of baking parchment. Mix together the apples and cranberries, then add the cinnamon, mixed spice, sugar, lemon zest and mincemeat, and mix again. Arrange the pastry in front of you with a short edge nearest to you. Spread the mincemeat mixture in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom. To create the lattice pattern, start at the top of the pastry and cut a 1.5-2cm-wide horizontal strip of pastry on both sides of the mincemeat filling (so it is still attached next to the filling). About 1.5cm in from the filling, cut out a 0.5cm strip of pastry and remove this, then cut another 1.5-2cm strip (you’re creating a pattern like the teeth of a comb). Repeat this method until you get to the bottom of the pastry. You’ll need to cut out the final strip and remove this. Fold the top and bottom flaps of pastry up and over the filling. Fold the strips of pastry diagonally over the filling, starting from the top until you reach the bottom, creating a lattice pattern. You can now chill the tart for up to 2 days, or freeze for up to 2 months. Brush the tart with the egg and sprinkle with the extra sugar. Using the baking parchment, transfer the tart to the hot baking tray. Bake for 20-25 mins or until golden brown on top (add an extra 10-15 mins if baking from frozen). Leave to cool for 5 mins before serving with whipped cream or brandy cream.
Time 15m Yield 3-1/2 cups. Number Of Ingredients 4 Steps:
In a saucepan over medium heat, stir cranberry sauce, mincemeat and orange juice until heated through. Serve warm over ice cream. Store leftovers in refrigerator.
