Unconventional Mincemeat Suet Free Recipes

VEGAN MINCEMEAT

Steps:

• Set oven to 200°F (93 °C)
• Put all of the ingredients except the port in a large ovenproof bowl or casserole and mix together well.
• Cover tightly with tin foil or a lid and place in the oven. Leave to warm in the oven for 90 minutes.
• Remove from the oven and allow to cool.
• Add the port and stir really well.
• Transfer the mixture into clean jars. Be sure to sterilize them if you will be storing for an extended period. See recipe notes below for how to sterilize.

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.

QUICK-TO-MIX MINCEMEAT

Steps:

• Put everything except the suet into a large mixing bowl and mix well using your hands. Leave for at least 2 hrs, or overnight if you can. Add the suet, mix again, then spoon into sterilised jars (see tip, bottom left) while they are still warm. Will keep for up to 1 year in a cool, dark place. If the mincemeat starts to look dry as it matures, add a little more brandy.

TRADITIONAL BRITISH BOOZY MINCEMEAT - FAT FREE

Steps:

• Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
• Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
• (Please note it is not necessary to peel the apples - just core and chop them up finely.).
• Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
• Remove from the heat and leave it to become completely cold.
• Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
• Cover with waxed discs and TIGHT fitting lids.
• N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
• GIFT IDEAS:.
• Design and hand write some labels - or use a Christmas template!
• Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
• Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
• I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!

EASY MINCEMEAT

Steps:

• Put all the ingredients, except the brandy, in a large saucepan. Cook over a low heat for 10 mins, stirring occasionally, until the sugar and suet have completely dissolved.
• Remove from the heat and leave to cool to room temperature before stirring in the brandy. The mincemeat may look loose at this stage, but it will continue to thicken. You can encase it in pastry as soon as it's cooled. Alternatively, spoon the warm mincemeat into a large sterilised jar or several smaller ones (see tip, below). Will keep in a cool, dry place for up to six months.