Simple Vegetarian Mincemeat Recipes

VEGETARIAN MINCEMEAT

Steps:

• Sterilise 4 370g jars and lids (or 5 slightly smaller ones) by washing in hot soapy water, rinsing well then placing them in a low oven until dry.
• Place all of the ingredients apart from the port into a large pan, heat gently, stirring, until the butter has melted then simmer very gently, stirring occasionally, for about 10 minutes.
• Remove from the heat and leave to cool until just warm then stir in the port. Divide the mincemeat between the sterilised jars, seal, and store in a cool place for up to six months.

VEGETARIAN MINCEMEAT

Steps:

• Peel, core and finely chop the apples.
• Finely chop the candied peel.
• Blanch and split the almonds and cut them into fine slivers.
• Halve and seed the grapes.
• Put them all into a large bowl and mix in the rest of the ingredients.
• Mix well and pack the mixture into sterilized jam jars.

SIMPLE VEGETARIAN MINCEMEAT

Steps:

• Mix all ingredient together in a oven dish
• Cook on low for one hour
• Stir and spoon into jars
• Make in advance and leave in jars for a month for extra depth of flavour

BASIC NO-ADDED SUGAR VEGETARIAN MINCEMEAT

Steps:

• Quarter and core apples, but do not peel.
• Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.
• Remove seeds from lemon and orange, grind and add to apples.
• Grind 1 cup raisins.
• Mix all ingredients except rum flavoring in large bowl, stirring in spices and flour, then date sugar if desired.
• Add flavoring and mix again.
• Place in covered bowl or other container with tight lid; refrigerate at least one week before using or canning.
• CANNING:.
• 1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.
• If any jars fail to seal, freeze for later use. To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top. Cover with clean lids and place in sharp-freeze section of freezer until frozen.
• Thaw overnight in the refrigerator before using.
• Makes 1 quart, enough for 2 8-inch pies.
• 1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0, carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup contains 7 mg sodium.
• Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D. Third Edition 1993.

MEATLESS MINCEMEAT

Steps:

• Remove seeds from orange and lemon.
• Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
• Add cider.
• Put in kettle and bring to boil.
• Simmer, uncovered, for 15 minutes.
• Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
• Makes enough filling for three 9-inch pies.

MINCEMEAT

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MEATLESS MINCEMEAT PIE

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.