Mincemeat With Dried Fruit

READY IN: 15mins
Recipe by Sydney Mike

Have no idea where the original of this recipe came from, but I've had it around for some 25 years & have tweaked it several times. This 'mincemeat' has NO meat or suet in it! Serving size is estimated at 1/3 cup, & this recipe makes enough mince for at least 3 deep dish 9" pies. Preparation time DOES NOT INCLUDE time needed for mincemeat to cool to room temperature. (See Apple Cider Syrup)

Top Review by French Tart

Fabulous Syd!! I made this last week, as I am making your rum glazed muffins and, as you know I am a HUGE mincemeat lover! I have several of my own mincemeat recipes - but I wanted to try yours. I did not add the apple and corn syrup - but used golden syrup instead.......other than that - I made it as posted, BUT I cut it back to 1/3 of the total recipe. A very different, but a lovely fruity recipe of one of my favourite foods........I am now going to make your muffins with your OWN mincemeat instead of mine! Made as an extra for Recipe Swap #15. Thanks Syd for yet another GREAT fruity recipe! FT:-)

Ingredients Nutrition

Directions

  1. In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside.
  2. In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
  3. Add butter & bring to boil over medium heat. Boil 3 minutes.
  4. Pour hot liquid over dried fruit & stir.
  5. Cool to room temperature.
  6. When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.

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