Ingredients.225g soft dark brown sugar
200 ml apple juice
900g cooking apples, peeled and finely chopped
1 tsp mixed spice
1 tsp powdered cinnamon
225g currants
225g raisins
50g slivered almonds
grated rind and juice of a lemon.
Melt the sugar in the apple juice. When completely dissolved add everything else, bring to the boil and then simmer for half an hour until you have a soft mash.
Bottle while hot into sterilised jars. Fills about five jars.
I like to add a splash of brandy or cointreau to each jar for a little extra flavour.
Because this recipe doesn't contain the usual suet it is not a long keeper but will be fine for a couple of months in a cool, dark place.(The doctor phoned today and apparently I'm all but rattling with gall stones. Unless someone can give me a fat-free pastry recipe for pastry there will be no mince pies for me!)
this is mincemeat? no meat? holy cow, how did i not know this? too many questions i know. gall stones sound dreadful rosemary. i hope you feel better soon. xo janet
ReplyDeleteFat-free pastry? What's the sense? I love mincemeat, suet and all!
ReplyDeleteSo sorry about your gall stones. Do you have some kind of surgery on the horizon?
Happy Low-Fat Holidays to you, then!
Yum, I love the sound of this recipe.
ReplyDeleteGallstones Yikes!
I have a few too but they have never passed to my knowledge as I have heard that they are painful.
Have you been sidelined with them?
I didn't know there was a link with fat and their formation....
Greetings Rosemary,
ReplyDeleteI have nominated you for a blog award. I hope that you'll pass it along.
Merry Christmas.
Hostess
XO
Dear Janet, There used to be meat, when fruit and spices were very expensive, but it gradually got sidelined until only the suet remained!
ReplyDeleteDear Steve, I love mincemeat too, and sausages, chocolate and all the rest. But is doesn't love me, not this year anyway. (I'll compensate later!)
Dear Hostess, An award!! Thank you, and I shall certainly pass it along. If, when you say 'sidelined' you mean put on a strict diet to avoid pain, then yes, I am sidelined! (Seeing a specialist in the new year.)
Rosemary, I have to make this. My mother made the most wonderful mincemeat cookies. It really was the first cookie I can remember. She made a very nice mincemeat pie as well. No one here has heard of mincemeat. This looks divine. Bonnie
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