All In Meatless Mincemeat |
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Prep Time: 40 Minutes Cook Time: 3 Minutes |
Ready In: 43 Minutes Servings: 28 |
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This year's variety - based off of what we had in the house and pantry, coupled with the bounty of my backyard! It's a tangy, spicy (and - warning - boozy!) melange that will make Christmas tarts anywhere very happy. Ingredients:
3 large apples, diced |
1 1/2 cups finely shredded carrots |
1 medium beet, shredded |
18 ounces tomatoes, chopped (preferably green) |
1 orange, juice and zest |
1 lemon, juice and zest |
1 cup fresh cranberries (or frozen) |
3/4 cup demerara sugar |
1 teaspoon stevia powder |
1/4 cup honey |
1/4 cup molasses |
1 1/3 cups raisins |
4 ounces dried apricots, diced |
12 prunes, chopped |
3/4 cup diced dates |
1/2 cup dried cranberries |
1/2 cup currants |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/2 tablespoon allspice |
1/4 teaspoon cayenne |
1 teaspoon nutmeg |
1 tablespoon cinnamon |
1 tablespoon fresh-grated ginger |
1/3 cup rum |
1/4 cup almond liqueur (like amaretto) |
4 ounces mixed nuts, chopped |
Directions:
1. Combine all ingredients except the rum, amaretto and nuts in a large pot. Cover, and cook over low heat for 3 hours.
2. Stir in the rum, amaretto and nuts, re-cover and cook over low heat 30 minutes.
3. Ladle into sterilized jars, leaving 1/2 space.
4. Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.
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