Prep 45 mins
Cook 20 mins
I have just found this and I've not tried it. I want to next holiday season though so I'm posting it to keep it safe. I'm thinking that the fine grating disc of the food processor *might* do the trick as I don't have a food grinder. Tprep time is a guess. The 20 mins cook time is for canning if you choose not to freeze it. While this says "No Added Sugar" it contains tons of natural sugar in the fruit.
- 3 cups apples, pulp some skins
- 1⁄2 large lemon, with peel ground
- 1 medium orange, with peel ground
- 1 cup seedless raisin, ground
- 1 cup seedless raisin, whole
- 1 cup currants (or more raisins)
- 2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 3⁄4 teaspoon clove
- 2 tablespoons flour (or 1 tb arrowroot)
- 3⁄4 teaspoon allspice (optional)
- 1⁄2 teaspoon salt (optional)
- 1⁄4 cup date sugar (optional)
- 1 1⁄2 teaspoons rum flavoring (optional)
- Quarter and core apples, but do not peel.
- Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.
- Remove seeds from lemon and orange, grind and add to apples.
- Grind 1 cup raisins.
- Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired.
- Add flavoring and mix again.
- Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning.
- 1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.
- If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen.
- Thaw overnight in the refrigerator before using.
- Makes 1 quart, enough for 2 8-inch pies.
- 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium.
- Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993.
I figured I'd have to come back in 10 days or so to do this review, but not so ~ I've made enough mincemeat enough times to tell you right now that this particular recipe makes SOME OF THE BEST TASTING MINCEMEAT I'VE EVER TASTED! I look forward to using it in several pies before the end of the month! Thanks for sharing a great recipe! [Tagged, made & reviewed in Please Review My Recipe]