Mincemeat Recipe Without Meat

🧂 Ingredients

• 2 medium sweet or sweet-tart apples

  Braeburn, Gala, Honeycrisp, etc.
• 1 medium Granny Smith apple
• 1⅔ cups dried currants, packed

  = 8 ounces
• 1⅓ cups raisin medley, packed

  = 8 ounces
• 2/3 cup prunes, packed

  = 4 ounces
• 2/3 cup dried tart cherries, packed

  = 4 ounces
• 1½ cups brown sugar, packed
• 1 cup apple cider or juice

  = 8 ounces
• 1 Tablespoon apple cider vinegar
• 1 medium lemon
• 4 Tablespoons unsalted butter, cubed

  or shortening for vegan
• 1½ teaspoons ground cinnamon

  see below for substitutes
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon clove
• 1/4 teaspoon allspice
• 2 Tablespoons brandy
• 2 Tablespoons rum

  or whiskey, brandy, or Port

Instructions

• 1 Peel and roughly chop the apples. Add them to a food processor and process in
  intervals until minced (some larger pieces are okay). Add minced apple to a
  large pan and set aside.
• 2 Wipe out the food processor and add in all of the dried fruits (currants,
  raisins, prunes and cherries). Process to roughly chop the mixture. Set aside.
• 3 To the pan with the apples: stir in the brown sugar, apple cider, and vinegar.
  Zest in the lemon and add in all of the lemon juice.
• 4 Over medium heat, bring mixture to a boil (about 10 minutes). Simmer, stirring
  often, until sugar is dissolved, apples break down, and mixture reduces
  slightly, about 5 minutes.
• 5 Add in the butter, spice mixture, and dried fruits. Stir well to combine.
• 6 Turn heat to medium-low and simmer mixture, stirring occasionally, until it is
  thickened and glossy, about 5 minutes.
• 7 Remove mincemeat from heat and let cool in the pan for 10 minutes, then stir in
  the brandy and rum.
• 8 Let mincemeat cool completely before using or storing. It can be used right
  away, or for best results, refrigerate in an airtight jar overnight.

Nutrition Info