Classic Mincemeat Canadian Living
Dive into the warm, nostalgic flavors of holiday tradition with this *Classic Mincemeat Canadian Living* recipe. Bursting with the sweetness of finely chopped Granny Smith apples, plump raisins, currants, and tart dried cranberries, this rich and spiced filling is infused with the comforting essence of cinnamon, cloves, nutmeg, and allspice. A splash of apple cider and a hint of fresh orange zest and juice add brightness, while an optional dash of brandy or rum brings an indulgent, festive touch. Perfect as a filling for pies, tarts, or your favorite baked goods, this homemade mincemeat recipe combines the best of bold flavors and simple preparation. Ready in just over an hour, it’s a versatile holiday staple that can be stored for weeks, making it an essential addition to your dessert repertoire. Whether you're reviving old traditions or creating new ones, this classic mincemeat promises to warm hearts and taste buds this season.
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Recipe Information
Ingredients
- 4 cups Granny Smith apples, peeled, cored, and finely chopped
- 2 cups Raisins
- 1 cup Currants
- 1 cup Dried cranberries
- 1 cup Dark brown sugar
- 2 teaspoons Cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Allspice
- 0.25 teaspoon Salt
- 1 tablespoon Grated orange zest
- 0.5 cup Fresh orange juice
- 1 cup Apple cider
- 0.25 cup Brandy or rum (optional)
Instructions
In a large, heavy-bottomed pot, combine the chopped apples, raisins, currants, dried cranberries, and dark brown sugar.
Add the cinnamon, ground cloves, nutmeg, allspice, and salt to the pot, stirring well to coat the fruit evenly with the spices.
Mix in the grated orange zest and fresh orange juice. Pour in the apple cider and stir to combine.
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
Reduce the heat to low and let the mixture cook for 45-60 minutes, stirring occasionally, until the apples are tender and the liquid has reduced to a thick, syrupy consistency.
If using, stir in the brandy or rum during the last 5 minutes of cooking to infuse the mixture with a rich, festive flavor.
Remove the pot from heat and let the mincemeat cool to room temperature.
Transfer the mincemeat to sterilized jars or airtight containers, ensuring there is minimal airspace to preserve freshness.
Store in the fridge for up to 2 weeks or in the freezer for up to 3 months. Use as a filling for pies, tarts, or other holiday desserts.
Nutrition Facts
Calories |
3611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 897.7 g | 326% | |
| Dietary Fiber | 59.2 g | 211% | |
| Total Sugars | 762.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5584 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
