Recipe by Chris Reynolds
This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.
- 1⁄3 cup raisins
- 2⁄3 cup golden raisin
- 2⁄3 cup currants
- 2⁄3 cup dark brown sugar, packed
- 1⁄2 cup blanched almond, finely chopped
- 1⁄2 cup candied citrus peel, finely chopped
- 1⁄4 cup finely chopped beef suet
- 3 tablespoons cognac
- 1 1⁄2 tablespoons dark rum
- 1 teaspoon grated orange zest
- 1⁄4 teaspoon grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cinnamon
- 1 pinch ground mace
- 1 pinch ginger
- 1 granny smith apple (cored and finely chopped)
- 1 lemon, zest of, grated
- 1 lemon, juice of
- 1 double crust pie crust
Directions See How It's Made
- Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
- Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
- Make dough, prepare crust, and add the filling.
- Heat oven to 350 degrees. Bake until golden, about 1 hour.