Basic Sugarless Vegetarian Mincemeat
Submitted by crittal417
Sugar-free vegetarian mincemeat with ground apples, whole citrus, raisins, currants, and warm holiday spices. No refined sugar, no meat. Makes enough for two pies and cans or freezes beautifully.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minMincemeat without the meat and without the sugar. Sounds impossible, but the fruit does all the heavy lifting here.
Apples get coarsely ground (skins and all), then whole lemon and orange, peel included, go through the grinder to add a punchy citrus brightness that cuts through all those warm spices.
Ground and whole raisins plus currants bring natural sweetness, while cinnamon, nutmeg, cloves, and allspice fill the kitchen with that unmistakable holiday aroma.
A splash of rum flavoring at the end ties it all together.
The key is patience. This mixture needs at least a full week in the fridge before using, which lets the flavors marry and deepen into something far more complex than the sum of its parts.
Variations
- Add optional date sugar for a touch more sweetness without refined sugar. It blends right in without changing the texture.
- Swap the flour for arrowroot if you need to keep it gluten-free.
Chef Tips
- Use an old-fashioned meat grinder or the coarse blade on a food processor. Too fine and the texture turns to baby food. You want chunky, rustic pieces.
- Refrigerate for a full week before using or canning. Rushing this step means flat, undeveloped flavor.
- One quart makes two 8-inch pies. Can in pint jars with a boiling water bath or freeze in clean containers with half an inch of headspace.
- If any canning jars fail to seal, freeze them instead. Don’t risk improperly sealed preserves.
Ingredients
Directions
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.
(½ 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 ½ 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.
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