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:-)
- 1 1⁄2 cups dark raisins
- 1 1⁄2 cups golden raisins
- 1 1⁄2 cups dried currants
- 1 1⁄2 cups dried peaches, diced
- 1 1⁄2 cups dried apricots, diced
- 1 1⁄2 cups pitted dates, quartered
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon ginger
- 1⁄3 cup dark corn syrup
- 1 1⁄4 cups dark rum (or use an equal measure of apple juice or cider)
- 3⁄4 cup brown sugar, packed
- 1⁄4 cup apple syrup (see my recipe for Apple Cider Syrup)
- 2 cups apple juice
- 7 tablespoons unsalted butter
Directions See How It's Made
- In large mixing bowl, combine both raisins, currants, peaches, apricots & dates. Set aside.
- In large nonreactive saucepan, combine cinnamon, nutmeg, allspice & ginger, then stir in corn syrup, rum, brown sugar, apple cider syrup & apple juice.
- Add butter & bring to boil over medium heat. Boil 3 minutes.
- Pour hot liquid over dried fruit & stir.
- Cool to room temperature.
- When COMPLETELY cooled, pour/spoon equal amounts into 3 clean quart glass jars, seal tightly & refrigerate up to 12 months.