Best Christmas Mincemeat Recipe Without Suet

CHRISTMAS MINCEMEAT - WITHOUT THE MEAT!

Steps:

• Mince of chop finely the peel, raisins and ginger.
• Peel, core and grate the apples.
• Combine all the ingredients thoroughly in a large basin.
• Leave, covered for 2 days in a cool place, stirring occasionally.
• This prevents fermentation later.
• Pot, cover and label.
• Store in a cool dry place.

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.