Low Sodium Traditional Mincemeat
Discover the delicious warmth of Low Sodium Traditional Mincemeat, a healthier twist on a timeless holiday classic. Packed with naturally sweet flavors from unsweetened dried apples, raisins, currants, and prunes, this recipe is perfectly balanced with zesty citrus notes from fresh orange and lemon juice and aromatic spices like cinnamon, cloves, nutmeg, and allspice. Sweetened with honey and dark brown sugar, it achieves the perfect level of indulgence without the overload of sodium. Slow-cooked to perfection and enriched with salt-free vegetable shortening or unsalted butter, this mincemeat retains a luxurious texture and taste. Ideal for pies, tarts, or festive desserts, it’s easy to make, stores beautifully, and offers a wholesome alternative for those mindful of sodium intake. Dive into this comforting and flavorful treat that’s sure to become a holiday favorite!
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Recipe Information
Ingredients
- 2 cups Unsweetened dried apples
- 1 cup Raisins
- 1 cup Dried currants
- 1 cup Chopped prunes
- 1 tablespoon Orange zest
- 1 tablespoon Lemon zest
- 1 cup Fresh orange juice
- 0.25 cup Fresh lemon juice
- 0.5 cup Honey
- 0.5 cup Dark brown sugar
- 1 cup Unsweetened apple cider
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground allspice
- 0.5 cup Salt-free vegetable shortening or unsalted butter
- 0.5 cup Chopped walnuts (optional)
Instructions
Roughly chop the unsweetened dried apples, raisins, currants, and prunes into small, uniform pieces.
In a large saucepan or pot, combine the dried fruits, orange zest, lemon zest, orange juice, lemon juice, honey, and dark brown sugar.
Stir in the apple cider, ground cinnamon, ground cloves, ground nutmeg, and ground allspice. Mix everything thoroughly to ensure the spices are evenly distributed.
Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Reduce the heat to low and cook the mixture for 60-75 minutes, stirring frequently to prevent sticking, until the dried fruits have softened and the mixture has thickened slightly.
Add the salt-free vegetable shortening or unsalted butter to the pot. Stir continuously until it melts and is fully incorporated into the mixture.
If using chopped walnuts, stir them into the mincemeat mixture during the last 10-15 minutes of cooking.
Remove the pot from the heat and let the mincemeat cool to room temperature. The mixture will thicken further as it cools.
Transfer the mincemeat to clean, airtight containers and refrigerate for up to 2 weeks. For longer storage, the mincemeat can be frozen for up to 3 months.
Use the mincemeat as a filling for pies, tarts, or other baked goods. Enjoy the warm, spiced flavors of this low-sodium alternative to the classic recipe!
Nutrition Facts
Calories |
5012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 936.4 g | 341% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 752.5 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 7572 mg | 161% | |
*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.
