Meatless Mincemeat

Title:
Meatless Mincemeat

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 lb Granny smith or other tart;


          -firm apples


     2 lb Macintosh apples


     2 md Oranges


     2 md Lemons


 2 1/2 c  (one 15 or 16-ounce package)


          -dark or golden raisins


 1 2/3 c  Currants; (one 12-ounce


          -package)


   1/2 c  Diced candied orange peel


 1 1/4 c  Light brown sugar


   2/3 c  Dark rum or brandy


   1/4 c  Distilled white vinegar


     8 tb Unsalted butter


     1 ts Freshly grated nutmeg


     1 ts Ground cinnamon


   1/2 ts Ground cloves


   1/2 ts 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


 


 Recipe by: Cooking live Show #9013


 


 Posted to MC-Recipe Digest V1 #969 by "Angele and Jon Freeman"


 
on Dec 19, 1997