Today’s recipe for Boozy Fat-Free Mincemeat is adaptation from an old family “Traditional Mincemeat” recipe, but with no fat, so it’s vegan friendly.
Musing about Mincemeat…..An early morning foray into my dried fruit tin revealed lots of opened packets…..from plump golden sultanas, moist raisins and button eyed currants to sticky red glacé cherries and quarters of whole candied citrus fruits.
2 oranges were found languishing in an old cracked blue & white bowl, and some French brandy, which had been secreted away behind an old flour bin, was dusted off and set on the counter.
Today shall be a mincemeat making day I decided!
I’ve already made several jars of mincemeat – we do consume large amounts of this delectable preserve, in pies, cakes, tarts and puddings, and it lasts for several years once potted – luxuriating in a liberal amount of cider and brandy.
Plus, I make several jars to give as gifts too, as part of my Christmas hampers.
A Fabulous Festive Mincemeat Recipe
My recipe for Boozy Fat-Free Mincemeat has been very popular on Lavender and Lovage since I shared it here in 2011, and today I am giving it a makeover and reposting the recipe here with a new printable card.
This is an old recipe, a recipe that passes from mother to daughter in a family – a treasured recipe that is made every year.
And as one generation steps out of the ring, another steps in and so the tradition continues.
The recipe for Boozy Fat-Free Mincemeat is adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family.
This one however is fat free, there’s no suet or butter and it still keeps for up to a year or two.
In fact I currently have a jar from 3 years ago which has aged and matured beautifully.
Even with no fat, it is still what I would call a traditional mincemeat as it has all the traditional ingredients, and is packed with spices and fruit as well as being very easy to make
This mincemeat is a loose and carefree mincemeat that is not tightly packed together as some commercial mincemeats are.
But, it’s juicy and plump with cider and brandy soaked fruits and citrus peel – a real a jolly festive fool with jingling brandy bells and orchard cider apples in every bite.
It’s the very essence of the festive season itself, generous and happy. As the mincemeat is gently cooked before cooling and storing, its smell permeates the kitchen and its spicy scent steals through the rest of the house.
The time is right to make this Christmas mincemeat – if you make it this week, there are still several weeks of mingling of flavours before this glistening preserve will be ready to use.
It’s fab for mince pies, the fruity preserve being encased in crumbly shortcrust cases and left on a plate with a glass of sherry for the jolly red gentleman who enters our home via the chimney!
Some FABULOUS Mincemeat Recipes
- Baked “Cake Crumb” Mincemeat Pudding
- Mincemeat Soda Bread
- Mincemeat Scones for the Christmas Tea Time Table
Pin me for Later
Substitutions and Notes
Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients.
Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a scone or biscuit cutter from the neck ~ et voila, a thoughtful home-made gift.
N.B. It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe which does not need much if any alcohol.
Recipe for Boozy Fat-Free Mincemeat
Boozy Fat-Free Mincemeat
My recipe for Boozy Fat-Free Mincemeat has been very popular on Lavender and Lovage since I shared it here in 2011, and today I am giving it a makeover and reposting the recipe here with a new printable card.
This is an old recipe, a recipe that passes from mother to daughter in a family - a treasured recipe that is made every year.
And as one generation steps out of the ring, another steps in and so the tradition continues.
The recipe for Boozy Fat-Free Mincemeat is adaptation from an old family “Traditional Mincemeat” recipe which was passed down through my Mum’s side of the family.
This one however is fat free, there's no suet or butter and it still keeps for up to a year or two.
In fact I currently have a jar from 3 years ago which has aged and matured beautifully.
Even with no fat, it is still what I would call a traditional mincemeat as it has all the traditional ingredients, and is packed with spices and fruit as well as being very easy to make.
This mincemeat is a loose and carefree mincemeat that is not tightly packed together as some commercial mincemeats are.
But, it's juicy and plump with cider and brandy soaked fruits and citrus peel - a real a jolly festive fool with jingling brandy bells and orchard cider apples in every bite.
It's the essence of the festive season itself, generous and happy. As the mincemeat is gently cooked before cooling and storing, its smell permeates the kitchen and its spicy scent steals through the rest of the house.
The time is right to make this Christmas mincemeat - if you make it this week, there are still several weeks of mingling of flavours before this glistening preserve will be ready to use.
It's fab for mince pies, the fruity preserve being encased in crumbly shortcrust cases and left on a plate with a glass of sherry for the jolly red gentleman who enters our home via the chimney!
Ingredients
- 450ml cider
- 450g soft dark brown sugar
- 450g cooking apples, cored & chopped – no need to peel
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch ground cloves
- 475g mixed dried fruits (sultanas, currants and raisins)
- 110g chopped candied peel
- 110g flaked almonds
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 150mls brandy or Cognac
Instructions
- Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
- Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring ALL the time.
- Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
- Remove from the heat and leave it to become completely cold.
- Stir in the brandy or cognac and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
- Cover with TIGHT fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening.
Notes
Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients.
Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a scone or biscuit cutter from the neck ~ et voila, a thoughtful home-made gift.
N.B. It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe which does not need much if any alcohol.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 557Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 101mgCarbohydrates 115gFiber 8gSugar 99gProtein 5g
Grace Rawson says
My Ma had some of those scalloped bun trays and I got wibbly: thinking of when I was pre-school and we used to bake together – I love coming on your website and seeing your shared memories! The mincemeat soda bread looks SUPERB and I am going to enjoy making (and eating!) this, with lashings of butter. Thanks for publishing another brilliant recipe.
Karen Burns-Booth says
Thanks so much for your lovely comment and support Grace! 🙂
I inherited the scalloped bun trays from my mum – I love using them still.
I hope you enjoy the mincemeat soda bread, I have another couple of mincemeat baking recipes coming soon!
Karen
Joanne says
I remember these bun tins . Brings back fond memories and the mincemeat looks fabulous
Karen Burns-Booth says
Thank you so much – I love this old patty tin
Margaret Springall says
Having just sorted out the pantry, and found several open bags of dried fruit, your boozy mincemeat recipe has inspired me to make a batch ready to use over the year. Thank you Karen
Karen Burns-Booth says
I also made a few jars with odd bits and bobs too! Karen