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DAILY RECIPE

Mincemeat III

SUBMITTED BY: Linda Correia

A winner at the county fair, it 's packed with ground apples, raisins, cranberries, red sour cherries, gooseberries, apricot brandy, lemon and orange rind, oodles of spices, sugar and vinegar. This fabulous concoction is then baked and put up in sterilized jars. It makes eight quarts.

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Sweet and Spicy Ham

Allspice

Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas.

Danish pastry

Scandinavian Cooking

Famed for baked goods, stews, pickles and preserves, Scandinavian cooking often employs allspice.

Jerk Chicken

Jamaican Jerk

Jerk refers to a seasoning blend, a cooking method, and to the meat that has been prepared according to those methods.

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NEWEST ALLSPICE RECIPES                    


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Turkey Burgers with Super Fruit Chutney

Submitted by: The Cherry Marketing Institute
Dried cherries add interest to standard mango chutney. If desired, plump them in warm water or juice first or simply chop them before adding. 

Not Yet Reviewed!
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Hot Mulled Cherry and Apple Cider

Submitted by: The Cherry Marketing Institute
Create a robust, red cider by combining cherry juice, apple cider, and your favorite spices. 

Not Yet Reviewed!
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Spicy Pickled Crabapples

Submitted by: Wendy L
Crabapples are cooked in a tangy spiced mixture before being sealed in jars. 

TOP ALLSPICE RECIPES


Swedish Spareribs

Submitted by: ppj1949
This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it. 

Green Tomato Mincemeat

Submitted by: April
Apples, oranges, lemons, brown sugar, raisins, oodles of spices and green tomatoes combine to make an incredibly flavorful concoction. Everything is simmered for hours on the stove before they are put into jars and sealed. Makes 30 pints of perfect stocking stuffers. 

Mincemeat II

Submitted by: Linda C.
I have used this for years. If you are a connoisseur of mincemeat, you will be able to tell this is a good recipe while you are cooking it, and you add the spices to the fruit, and it magically changes to that wonderful aroma of....mincemeat! If you want to, you can omit the meat in this recipe. I prefer peach or apricot brandy for this recipe. If desired you can use half beef and half pork rather than all pork. 
 
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