Ingredients for Christmas Mincemeat Without The Meat
- Mixed Peel
- Seedless Raisins
- Preserved Gingerroot
- Cooking Apples
- Suet
- Sultanas
- 110g currants
- Soft Brown Sugar
- Blanched Almonds
- Mixed Spice
- Lemons, Juice And Zest Of
- Orange, Juice And Rind Of
- Sherry Wine
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How to Make Christmas Mincemeat Without The Meat
- Finely mince the peel of 1 orange and 1 lemon. Finely chop 225g raisins and 50g stem ginger.
- Peel, core, and grate 450g cooking apples.
- In a large bowl, thoroughly combine the minced peel, chopped raisins, stem ginger, grated apples, 110g currants, 110g mixed dried fruits (such as cranberries and apricots), 100g brown sugar, 1 tsp ground cinnamon, ½ tsp ground cloves, ¼ tsp ground nutmeg, 100ml brandy, and the juice of ½ orange.
- Cover the bowl and let the mixture sit in a cool place for 2 days, stirring occasionally. This helps develop the flavors and prevents fermentation issues.
- After 2 days, carefully transfer the mincemeat into sterilized jars.
- Cover the jars tightly and label them with the date.
- Store in a cool, dry place. The mincemeat will improve in flavor over time – enjoy it now or savor it later!
- (Optional) Add more brandy if needed to adjust consistency
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1295g
Fat
297g
Carbs
135g
