Traditional Boozy Mincemeat with Apples
Print recipe
| Serves | Approx 6 - 8 x 110ml jars |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
| Dietary | Vegetarian |
| Meal type | Condiment, Dessert |
| Misc | Child Friendly, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
An 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 ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make
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
Note
An 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 ~ no suet or butter and it still keeps for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully. I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is very easy to make
Directions
| Step 1 | Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved. |
| Step 2 | Stir in the rest of the ingredients, except the brandy or cognac and slowly bring to the boil – stirring ALL the time. |
| Step 3 | Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes. |
| Step 4 | Remove from the heat and leave it to become completely cold. |
| Step 5 | 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. |
| Step 6 | Cover with TIGHT fitting lids. Store in a cool, dry and dark place for up to one year. Refrigerate after opening. |
