Mincemeat

This mincemeat recipe offers a traditional English treat that is usually used as filling for mince pies during Christmas. It tastes great mixed with vanilla ice cream as well. This version uses butter instead of the classic suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 156 Calories

Ingredients

• ½ cup butter
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ½ cup raisins
• ½ cup chopped almonds
• ½ cup dried currants
• 1 cup brandy
• 1 ⅛ cups white sugar
• 1 ½ tablespoons grated orange zest
• 1 large green apple, peeled and finely chopped
• 1 ¼ cups sultana raisins

Recipe Instructions

Step 1

Prepare mixed spice: Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.

Step 2

Immerse two clean 12-ounce jars in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

Step 3

Prepare mincemeat: Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.

Step 4

Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.