This is a meatless mincemeat that is a little sweeter than the old fashioned variety with meat. This recipe makes 1 pie and the "curing" for the mincemeat is not included in the prep time. I made this mincemeat for a pie and it has a wonderful mincemeat flavor although I found it to be a little dry. Next time I will add the the juice from one orange to this or some apple juice.

Ingredients

6 serv.

raisins↗1⁄3 cup
golden raisin↗2⁄3 cup
currants↗2⁄3 cup
dark brown sugar↗2⁄3 cup
packed
blanched almond↗1⁄2 cup
finely chopped
candied citrus peel↗1⁄2 cup
finely chopped
beef suet1⁄4 cup
finely chopped
cognac↗3 tablespoons
dark rum↗1 1⁄2 tablespoons
orange zest1 teaspoon
grated
nutmeg↗1⁄4 teaspoon
grated
cloves↗1⁄8 teaspoon
ground
cinnamon↗1⁄8 teaspoon
ground
mace1 pinch
ground
ginger↗1 pinch
granny smith apple (cored and finely chopped)↗1
lemon, zest of, grated↗1
lemon, juice of↗1
double crust pie crust↗1

Step-by-step instructions

1
Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
2
Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
3
Make dough, prepare crust, and add the filling.
4
Heat oven to 350 degrees. Bake until golden, about 1 hour.

Source: food.com

Original recipe ↗

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