BEST CHRISTMAS MINCEMEAT RECIPE WITHOUT SUET
Extra fruity, boozy mincemeat. Made without suet, it's optional dairy free and Vegan and can also be made nut free too. (Makes about 4 standard jars)
Provided by Gluten Free Alchemist - Kate Dowse
Categories Christmas Sweet Treats Tea Time
Time 40m
Number Of Ingredients 18
Steps:
- Wash your jam jars in warm soapy water and rinse thoroughly.
- Place on a baking tray and put into a cold oven.
- Turn the oven on and set to 150 C/300 F/Gas 2.
- Once the oven has come to temperature, leave for a further 15 to 20 minutes.
- Turn the oven off and leave the door closed until you have finished making the mincemeat and are ready to fill the jars.
- In a bowl, mix the dried apple cubes with the apple juice and leave to soak while you weigh the rest of the ingredients.
- Put all of the other ingredients (except the Calvados) in a large saucepan and lastly add the soaked apple.
- Stir all the ingredients together over a low heat until the butter has melted and the sugars have dissolved.
- Gently cook the mixture for about 10 minutes on a low simmer, stirring frequently.
- Turn off the heat and set aside to cool slightly.
- Stir the alcohol into the mincemeat while still hot (but not boiling).
- Remove the jars from the oven and pack the mincemeat into them, sealing the jars immediately with the lids.
- Leave to cool and store in a dark cool place. The mincemeat will mature over a couple of weeks, but is totally delicious if used sooner too.
Nutrition Facts : Calories 140 kcal, Carbohydrate 24.9 g, Protein 1 g, Fat 3.7 g, SaturatedFat 1.7 g, Cholesterol 6.7 mg, Sodium 10.4 mg, Fiber 1.7 g, Sugar 16.7 g, ServingSize 1 serving
CHRISTMAS MINCEMEAT - WITHOUT THE MEAT!
A classic from Mrs Beeton's. This is the more usual recipe found in the UK. Because I prefer it, I leave out the suet - which makes it vegetarian - and add more brandy if it is too dry.
Provided by Sherrie-pie
Categories Christmas
Time P2D
Yield 1 7/8 kg
Number Of Ingredients 13
Steps:
- Mince of chop finely the peel, raisins and ginger.
- Peel, core and grate the apples.
- Combine all the ingredients thoroughly in a large basin.
- Leave, covered for 2 days in a cool place, stirring occasionally.
- This prevents fermentation later.
- Pot, cover and label.
- Store in a cool dry place.
Nutrition Facts : Calories 2952.5, Fat 120.2, SaturatedFat 59.5, Cholesterol 75.5, Sodium 116.5, Carbohydrate 407.7, Fiber 25.5, Sugar 323.9, Protein 20.9
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