Mincemeat, creamy peanut butter and almond milk. That’s all it takes to upgrade your sandwiches to spectacular!

Makes 1-1/3 cups

1 c. creamy peanut butter

1 c. Crosse & Blackwell Rum & Brandy Mincemeat

1/4 c. plain almond milk

Combine all ingredients in mixing bowl. Stir well to thoroughly incorporate the mincemeat and almond milk into the peanut butter.

Transfer to covered container or jar and refrigerate overnight for the flavors to circulate throughout.

Serve as you would any peanut butter.

Notes: I loved mincemeat pie as a kid, but then I like spice. Steve brought home this Crosse & Blackwell Rum & Brandy Mincemeat and it didn’t take me long to open and taste. Wow is all I can say.  I can eat this right out of the jar, a teaspoonful at a time, throughout the day and be done with it before I used it in a recipe, that’s how good it is. I did save out 1 cup, however, to make this delicious Mincemeat Peanut Butter.

The mincemeat is strong-flavored and tangy, just like it’s supposed to be. When mixed with the peanut butter the flavors are quite subtle, even elegant.

Keep in refrigerator. It will keep for as long as the code on the almond milk.

You might think that 1 cup mincemeat and 1 cup peanut butter would equal 2 cups total yield; it doesn’t.

Variation: I haven’t tried this, because the mincemeat is all gone, but I’ll bet a peanut butter and mincemeat sandwich would also taste great. One half spread with peanut butter and the other half with mincemeat.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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