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