All-Fruit Mincemeat
"Homemade is so much better than store-bought and this recipe is a breeze - you don't even have to cook it. Makes a good-sized batch - enough to for 3-4 pies or a plethora of tasty tarts (then you can stir it into pancake batter, muffins, cakes....)"
- Ready In:
- 15mins
- Ingredients:
- 16
- Yields:
-
3-4 pie-fillings
ingredients
- 1 lb currants
- 1⁄2 lb raisins
- 1 lb granny smith apple, peeled and diced (about 2 large)
- 1 lb dark brown sugar
- 8 ounces candied peel, finely chopped
- 3 ounces chopped almonds
- 3 ounces chopped walnuts
- 2 lemons, juice and zest of, grated
- 1 orange, juice and zest of, grated
- 1 teaspoon nutmeg
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon mace
- 1⁄8 teaspoon ginger
- 4 tablespoons dark rum
- 3⁄4 cup cognac or 3/4 cup brandy
directions
- Mix all the ingredients together, stirring well.
- Spoon into clean, screwtop jars and cover.
- Allow to sit atleast 2 weeks before using, turning the jars every so often to redistribute juices.
- The mincemeat keeps months like this.
Questions & Replies
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Reviews
-
I couldn't find candied peel so I made my own. I think that for this recipe the quality of the ingredients are paramount. I'm not a fan of mincemeat but dh loves it. I will be making this again in for Christmas gifts for my mincemeat loving family.
Tweaks
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I made this recipe last year, and it turned out really well! Based on what I could find at my local store in the PNW, I tweaked it a bit...and the reviews from friends and family were RAVING! I couldn't find currants, so I used dried cherries instead. Additionally, I couldn't find candied peel (and didn't want to make my own), so I used candied ginger and pineapple pieces (chopped up finely). I also added pecans to the mix. Additionally, I salted the mixture, and then added more rum and brandy than called for. Lastly, I fed the mixture with additional brandy every time I turned the jars. It turned out Magically!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
