Ingredients
-
3/4
-
1
-
1
-
1
-
1
-
1
-
1
-
12
-
12
-
8
-
4
-
4
-
4
-
1
-
1
Directions
Traditional British Boozy Mincemeat – Fat Free, An adaptation from an old family Traditional Mincemeat recipe which was passed down through my Mum’s side of the family This one however is FAT FREE – NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES Where I have stated rum or brandy, please use any strong liquor that you may have available; it’s just that brandy or rum work very nicely with the ingredients Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck – and voila, a thoughtful home-made gift! N B It’s the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol – Recipe #257241 , Hi, I just wanted to check, the apple cider, is it non-alcoholic or alcoholic? (I’m in the UK and cider is alcoholic (hard or draft) cider, but I think in the US cider is unfiltered apple juice) Just checking which I should use! Thanks!, Perfect! No suet, just the way we like it!
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Steps
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1
Done
|
Put the Cider and Sugar Into a Large Saucepan & Heat Gently Until the Sugar Has Completely Dissolved. |
|
2
Done
|
Stir in the Rest of the Ingredients, Except the Brandy or Rum and Slowly Bring to the Boil - Stirring All the Time! |
|
3
Done
|
(please Note It Is not Necessary to Peel the Apples - Just Core and Chop Them Up Finely.). |
|
4
Done
|
Lower the Heat and Partially Cover the Saucepan and Simmer Gently For 30 to 45 Minutes. |
|
5
Done
|
Remove from the Heat and Leave It to Become Completely Cold. |
|
6
Done
|
Stir in the Brandy or Rum and Then Spoon Into Cold, Sterilised Jars, Making Sure That the Mincemeat Is Packed Down Firmly With No Space or Air Bubbles. |
|
7
Done
|
Cover With Waxed Discs and Tight Fitting Lids. |
|
8
Done
|
N.b. Kilner Jars Can Be Used Too - Make Sure That the Rubber Seals Are New & not Perished! |
|
9
Done
|
Gift Ideas: |
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10
Done
|
Design and Hand Write Some Labels - or Use a Christmas Template! |
|
11
Done
|
Make Some Paper or Pretty Material Lid Caps/Covers. Secure With an Elastic Band & Add a Ribbon or Raffia. |
|
12
Done
|
Hang a Gift Label and a Scone, Cookie or Pie Cutter from the Ribbon - the Same Size as Your Mince Pie Tin Shapes and You Have a Great Home-Made Gift For Someone! |
|
13
Done
|
I Sometimes Add a Recipe Card Too, Mince Pies or a Mincemeat Cake & Mincemeat Oat Slices - Look Out For Them as They Are Also Posted on Recipe Zaar Too! |
