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Meatless Mincemeat

Author/Submitted by: Cooking live Show #9013
Servings: 1
Categories: Desserts / Pies & Pastries

2  pounds  granny smith or other tart, firm apples
2  pounds  macintosh apples
2  medium  oranges
2  medium  lemons
2 1/2  cups  (one 15 or 16-ounce package) dark or
    -- golden raisins
1 2/3  cups  currants (one 12-ounce package)
1/2  cup  diced candied orange peel
1 1/4  cups  light brown sugar
2/3  cup  dark rum or brandy
1/4  cup  distilled white vinegar
8  tablespoons  unsalted butter
1  teaspoon  freshly grated nutmeg
1  teaspoon  ground cinnamon
1/2  teaspoon  ground cloves
1/2  teaspoon  ground ginger

Peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large non-reactive saucepan. Grate the zest, then squeeze and strain the juice from the oranges and lemons and add zest and juice to the pan. Add the remaining ingredients and stir well to mix. Bring the mixture to a simmer over low heat, stirring occasionally. Continue cooking about 45 minutes longer, stirring often, until the mixture is reduced to a thick, jam-like consistency. Cool the mincemeat. Pack in clean jars and refrigerate until needed. Yield: Above quantity makes two 9-inch pies Notes: Recipe courtesy of Nick Malgieri

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