1/6 Photos of Traditional British Boozy Mincemeat - Fat Free
1 hr 20 mins
French Tart's Note:
An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Traditional British Mincemeat for Christmas Mince Pies!.
My Private Note
Units: US | Metric
- 3/4 pint of strong cider
- 1 lb soft dark brown sugar
- 1 lb cooking apple, cored & chopped
- 1 teaspoon ground mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 pinch ground cloves
- 12 ounces currants
- 12 ounces raisins
- 8 ounces sultanas
- 4 ounces glace cherries, finely chopped
- 4 ounces candied peel
- 4 ounces almonds, finely chopped
- 1 orange, juice and zest of
- 1 lemon, juice and zest of
- 1/4 pint brandy or 1/4 pint rum
- 1Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
- 2Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
- 3(Please note it is not necessary to peel the apples - just core and chop them up finely.).
- 4Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
- 5Remove from the heat and leave it to become completely cold.
- 6Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
- 7Cover with waxed discs and TIGHT fitting lids.
- 8N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
- 9GIFT IDEAS:.
- 10Design and hand write some labels - or use a Christmas template!
- 11Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
- 12Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
- 13I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!
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Nutritional Facts for Traditional British Boozy Mincemeat - Fat Free
Serving Size: 1 (2609 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1143.5
- Calories from Fat 115
- Total Fat 12.7 g
- Saturated Fat 1.3 g
- Cholesterol 0.0 mg
- Sodium 156.5 mg
- Total Carbohydrate 257.6 g
- Dietary Fiber 17.3 g
- Sugars 209.4 g
- Protein 11.5 g
The following items or measurements are not included: