Mincemeat
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Recipe Summary Mincemeat
Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.Ingredients | Vegetarian Store1 teaspoon ground cinnamon1 teaspoon ground cloves1 teaspoon ground ginger1 teaspoon ground nutmeg1 teaspoon ground allspice1 large green apple, peeled and finely chopped1 ¼ cups sultana raisins1 ⅛ cups white sugar½ cup dried currants½ cup raisins½ cup butter½ cup chopped almonds1 ½ tablespoons grated orange zest½ teaspoon ground cinnamon1 cup brandyDirectionsCombine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.Orange juice can be used instead of brandy.Info | Vegetarian Storeprep: 10 mins cook: 10 mins additional: 30 mins total: 50 mins Servings: 24 Yield: 2 12-ounce jars
TAG : MincemeatWorld Cuisine Recipes, European, UK and Ireland, English,