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Fat-Free Mincemeat
Ingredients
• 360ml dry cider
• 450g dark brown sugar
• 2kg apples, cored & chopped (not peeled)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 225g dried currants
• 225g dark raisins
• 225g sultanas raisins
• 50g glace cherries (glace, not maraschino)
• 50g candied orange peel
• 100g almonds, finely chopped
• 1 fresh orange
• 1 fresh lemon
• 120ml brandy or rum
Instructions
Add cider and sugar to a large saucepan and heat over medium-low heat until sugar is completely dissolved. Grate orange and lemon rind to zest, then juice each. Stir these, along with all other ingredients, except brandy or rum, into cider mixture, and bring to boil. Turn down heat to low and simmer 35-40 minutes. Remove from heat and let cool. When completely cold, stir in brandy or rum, then spoon into cold, sterilized jars and pack down to eliminate air bubbles. Seal jars tightly. Store sealed for at least 1-2 weeks before using in pies or other dishes. (For sweeter, less "alcoholic" mincemeat, use unsweetened apple juice instead of cider, simmer for a shorter time to retain more liquid, and use only a 60ml brandy or rum.)
I supervised OH making this for me. Even straight from the pan it's very nice, but if you have time to let it mature it will probably give a smoother flavour. It made 3.3 kg for me, and for any weight watchers out there, it worked out at 4 propoints per 100g. It's not as sweet as bought mincemeat, and has a very 'appley' flavour.
Ingredients
• 360ml dry cider
• 450g dark brown sugar
• 2kg apples, cored & chopped (not peeled)
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 225g dried currants
• 225g dark raisins
• 225g sultanas raisins
• 50g glace cherries (glace, not maraschino)
• 50g candied orange peel
• 100g almonds, finely chopped
• 1 fresh orange
• 1 fresh lemon
• 120ml brandy or rum
Instructions
Add cider and sugar to a large saucepan and heat over medium-low heat until sugar is completely dissolved. Grate orange and lemon rind to zest, then juice each. Stir these, along with all other ingredients, except brandy or rum, into cider mixture, and bring to boil. Turn down heat to low and simmer 35-40 minutes. Remove from heat and let cool. When completely cold, stir in brandy or rum, then spoon into cold, sterilized jars and pack down to eliminate air bubbles. Seal jars tightly. Store sealed for at least 1-2 weeks before using in pies or other dishes. (For sweeter, less "alcoholic" mincemeat, use unsweetened apple juice instead of cider, simmer for a shorter time to retain more liquid, and use only a 60ml brandy or rum.)
I supervised OH making this for me. Even straight from the pan it's very nice, but if you have time to let it mature it will probably give a smoother flavour. It made 3.3 kg for me, and for any weight watchers out there, it worked out at 4 propoints per 100g. It's not as sweet as bought mincemeat, and has a very 'appley' flavour.
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