Low-Fat Mincemeat

Submitted by William Uncle Bill

"I developed this recipe in 1986 especially for my DW who had a serious cholesterol problem. I do not use any suet or beef fat at all."

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 24

ingredients

• 1 large orange, seeds removed
• 1 large lemon, seeds removed
• 1 1⁄2 cups currants
• 1 1⁄2 cups golden seedless raisins
• 8 medium size apples, peeled, cored and chopped
• 3⁄4 cup red wine vinegar
• 1 teaspoon salt
• 3 1⁄2 cups brown sugar, packed
• 1 1⁄2 teaspoons ground cinnamon
• 1 1⁄2 teaspoons freshly ground nutmeg
• 1 1⁄2 teaspoons ground cloves

directions

1. In a food processor, process the unpeeled orange and lemon until very fine.
2. Add currants and raisins to processor and process slightly, but not smooth, just until mixture blends.
3. In a large cooking pot, add chopped apples, processed mixture, red wine vinegar and salt; bring to boil.
4. Reduce heat, cover and simmer for 15 minutes; stirring occasionally.
5. Add brown sugar, cinnamon, nutmeg and ground cloves and continue to simmer uncovered for another 15 minutes; stirring occasionally.
6. When cooked, remove from heat and let cool.
7. Spoon mincemeat into a glass container with lid and refrigerate until ready to use.
8. You may make your own pastry shells or purchase them in the frozen food section at your market.