Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Mincemeat Gravy

Mincemeat Gravy

Provided by: Chef Wylie Dufresne
Served at: wd~50

  • Type of Dish: Condiments/Sauces
  • Servings: 8
  • Cuisine: American, English/Irish
  • Reader Rating: Write a Review

Photo by Reinhard Hunger
Email  Print Recipe  Rate & Review

Share this listing

See Also

Ingredients

1 large apple, peeled, cored, and chopped
3/4 cup raisins
1/4 packed cup brown sugar
3 tablespoons sherry vinegar
1 1/3 tablespoons molasses
1/2 cup currants
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 tablespoons plus 2 teaspoons dark rum
1 tablespoon finely grated orange zest
1 1/2 cups beef stock
1/2 cup apple juice
1/2 cup olive oil
Salt and freshly ground black pepper

Instructions

Place everything in a saucepan, except for the oil, salt, and pepper, and simmer. Cover, remove from heat, and allow to stand for half an hour. Purée the mixture in a blender, drizzle in the oil, and season with salt and pepper. Serve warm. (Published 2007)
Advertising

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising