Day 5: 12 Days of Recipes 2017 - Delicious Preserves & Mincemeat Tarts

December 08, 2017

Day 5: 12 Days of Recipes 2017 - Delicious Preserves & Mincemeat Tarts

Day 5: Gift & Stocking Stuffer Ideas

Mackays marmalades, preserves and curds are the absolute perfect stocking stuffer for the breakfast lover on your gift list. They are a favourite year 'round, but we love introducing people to the Orange with Champagne marmalade or the Dundee Orange marmalade (both taste great in our feature recipe below) at Christmas time.

Mackays preserves are produced using traditional methods, in copper open pans. They use small batch cooking methods to create products with a home made taste. Founded in 1938 Mission Bringing great tasting marmalade back to the breakfast table! Their soft fruits are sourced from the best local Scottish fruit farms and our bitter marmalade oranges come from the famous Seville region in Spain. 

Pick up a jar or two for everyone on your list (and be sure to score some for yourself for Christmas morning!)

Cranberry Apple “Mincemeat”

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Fills about 60 tarts!

  • 1 medium orange, coarsely chopped
  • 4 cups cranberries, washed and sorted
  • 4 cups apples, peeled, cored and diced
  • 2 ¾ cups (19 ¼ oz) sugar
  • 1 ½ cups (9 oz) golden raisins
  • 1 ½ cups (9 oz) dried apricot, diced
  • ¾ cup (6 oz) apple juice
  • ½ cup (3 oz) candied fruit
  • ¼ cup (2 oz) marmalade
  • ¼ cup (2 oz) unsalted butter
  • 1 teaspoon ground ginger
  • ¾ teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¾ teaspoon ground allspice
  • ¼ cup (2 oz) brandy
  1. Place orange chunks into food processor and pulse till peel is in small chunks. Place in a large saucepan.
  2. Prepare remaining ingredients (except brandy) and add to the pot as you go; stir to combine . Place over medium-high heat and bring to a boil.
  3. Reduce heat to medium-low and simmer, stirring occasionally, until very little liquid remains, about 45 minutes.
  4. Stir in brandy and continue to simmer until like thick jam, about 5 minutes. Let cool. Store airtight and refrigerate 3 weeks or freeze up to 3 months.

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