 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
I developed this recipe in 1986 especially for my DW who had a serious cholesterol problem. I do not use any suet or beef fat at all. Ingredients:
1 large orange, seeds removed |
1 large lemon, seeds removed |
1 1/2 cups currants |
1 1/2 cups golden seedless raisins |
8 medium size apples, peeled, cored and chopped |
3/4 cup red wine vinegar |
1 teaspoon salt |
3 1/2 cups brown sugar, packed |
1 1/2 teaspoons ground cinnamon |
1 1/2 teaspoons freshly ground nutmeg |
1 1/2 teaspoons ground cloves |
Directions:
1. In a food processor, process the unpeeled orange and lemon until very fine.
2. Add currants and raisins to processor and process slightly, but not smooth, just until mixture blends.
3. In a large cooking pot, add chopped apples, processed mixture, red wine vinegar and salt; bring to boil.
4. Reduce heat, cover and simmer for 15 minutes; stirring occasionally.
5. Add brown sugar, cinnamon, nutmeg and ground cloves and continue to simmer uncovered for another 15 minutes; stirring occasionally.
6. When cooked, remove from heat and let cool.
7. Spoon mincemeat into a glass container with lid and refrigerate until ready to use.
8. You may make your own pastry shells or purchase them in the frozen food section at your market.
|
|