Christmas Mincemeat Without The Meat Food

MINCEMEAT

Steps:

• Combine 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.

VEGETARIAN MINCEMEAT

Steps:

• Sterilise 4 370g jars and lids (or 5 slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.
• Place all of the ingredients apart from the port into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.
• Remove from the heat and leave to cool until just warm then stir in the port. Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months.

VEGAN MINCEMEAT

Steps:

• Set oven to 200°F (93 °C)
• Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well.
• Cover tightly with tin foil or a lid and place in the oven. Leave to warm in the oven for 90 minutes.
• Remove from the oven and allow to cool.
• Add the port and stir really well.
• Transfer the mixture into clean jars. Be sure to sterilize them if you will be storing for an extended period. See recipe notes below for how to sterilize.

EASY MINCEMEAT

Steps:

• Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
• Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.

CHRISTMAS MINCEMEAT - WITHOUT THE MEAT!

Steps:

• Mince of chop finely the peel, raisins and ginger.
• Peel, core and grate the apples.
• Combine all the ingredients thoroughly in a large basin.
• Leave, covered for 2 days in a cool place, stirring occasionally.
• This prevents fermentation later.
• Pot, cover and label.
• Store in a cool dry place.

MINCEMEAT RECIPE #3947527459 - NO MEAT

Steps:

• In small batches, pulse all the dried fruits in a food processor until very finely chopped.
• Melt butter in a large pan.
• Add all ingredients except 1/2 c of brandy and nuts.
• Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
• Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.