Recipe by Annacia
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.
Top Review by Sydney Mike
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]
- 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)
Directions See How It's Made
- 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.