Unconventional Mincemeat Suet Free Recipes

BEST CHRISTMAS MINCEMEAT RECIPE WITHOUT SUET

Steps:

• Wash your jam jars in warm soapy water and rinse thoroughly.
• Place on a baking tray and put into a cold oven.
• Turn the oven on and set to 150 C/300 F/Gas 2.
• Once the oven has come to temperature, leave for a further 15 to 20 minutes.
• Turn the oven off and leave the door closed until you have finished making the mincemeat and are ready to fill the jars.
• In a bowl, mix the dried apple cubes with the apple juice and leave to soak while you weigh the rest of the ingredients.
• Put all of the other ingredients (except the Calvados) in a large saucepan and lastly add the soaked apple.
• Stir all the ingredients together over a low heat until the butter has melted and the sugars have dissolved.
• Gently cook the mixture for about 10 minutes on a low simmer, stirring frequently.
• Turn off the heat and set aside to cool slightly.
• Stir the alcohol into the mincemeat while still hot (but not boiling).
• Remove the jars from the oven and pack the mincemeat into them, sealing the jars immediately with the lids.
• Leave to cool and store in a dark cool place. The mincemeat will mature over a couple of weeks, but is totally delicious if used sooner too.

MINCEMEAT

Steps:

• Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
• Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
• Pack into quart jars and process or freeze.
• Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.

UNCONVENTIONAL MINCEMEAT (SUET-FREE)

Steps:

• 1. Steep the Raisins in a jug with the 25ml of Rum and your choice of hot Tea. I have some wonderful Gunpowder Green Tea with Absinthe I pug away for these kind of things.
• 2. Prepare the Prunes, Apricots, Apples and Pear. Destoning the Prunes can take a while, so if you need to do this, do it first. The apples and little pear came to about 555g altogether, so that's what you are aiming for in apples only if you omit the pear.
• 3. Zest and juice the Orange and Lemon.
• 4. Put the Cider, Sugar and Butter in a large, heavy-based saucepan and gently heat to dissolve the sugar and melt the butter.
• 5. Drain off the liquid from the Raisins and add the rehydrated fruit to the pan, followed by the rest of the prepared Fruit, Candied Peel, Juice and Zest, and simmer half covered for about 35 minutes, stirring occasionally.
• 6. After 35 minutes, the apples should be soft. Now add the magic; the Almond Flour, Desiccated Coconut, 125ml of Rum, and all those wonderful Spices. Cook for another 5 minutes stirring all the time.
• 7. Have a little taste (that's Christmas on a spoon right there) before spooning into your sterilised jars.