Classic Mincemeat
You can make this old-fashioned fruit mixture with suet or butter.
Servings: 12 cups (3 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 141 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 2 mg |
| sodium | 58 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit C | 7% |
| folate | 1% |
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6 golden delicious apples, peeled and grated (5 cups/1.25 L)
2 cups (500 mL) raisins
2 cups (500 mL) seeded lexia raisins
2 cups (500 mL) currants
1-3/4 cups (425 mL) packed brown sugar
1-1/2 cups shredded suet (or 1/2 cup/125 mL butter, softened)
1 cup (250 mL) mixed candied peel
1/4 cup (50 mL) grated lemon rind
3/4 cup (175 mL) lemon juice
3/4 cup (175 mL) apple cider or juice
2 tsp (10 mL) each cinnamon and nutmeg
1 tsp (5 mL) each ground cloves, allspice and salt
1/2 cup rum or brandy
Preparation:
In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and sa< bring to boil.
Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.)
Additional Information
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