Nut-Free Traditional Mincemeat
Experience the heartwarming flavors of the holidays with this Nut-Free Traditional Mincemeat recipe, a delightful twist on the classic seasonal staple that emphasizes vibrant fruits and festive spices. Crafted without nuts for allergen-friendly indulgence, this recipe combines the tartness of Granny Smith apples, raisins, currants, and dried cranberries with the richness of brown sugar, butter, and brandy. Infused with zesty orange and a symphony of warming spices like cinnamon, nutmeg, and cloves, this mincemeat is simmered to perfection, creating a luscious, glossy filling for pies, tarts, and other baked treats. Not only is it easy to make in just over an hour, but it also boasts a homemade charm that can be stored for weeks or preserved for later festivities—perfect for spreading joy in every bite!
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Recipe Information
Ingredients
- 3 medium-sized, peeled, cored, and diced Granny Smith apples
- 200 grams Raisins
- 150 grams Currants
- 100 grams Dried cranberries
- 150 grams Brown sugar
- 50 grams Unsalted butter
- 100 milliliters Fresh orange juice
- 1 whole orange Zest of an orange
- 75 milliliters Brandy
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 1 teaspoon Mixed spice (or pumpkin pie spice)
- 0.25 teaspoon Salt
Instructions
Peel, core, and dice the Granny Smith apples into small cubes, ensuring they are uniformly sized for even cooking.
In a large saucepan over medium heat, combine the diced apples, raisins, currants, dried cranberries, and brown sugar.
Stir the mixture gently until the sugar begins to dissolve and coat the fruit.
Add the unsalted butter to the saucepan and allow it to melt, stirring frequently to incorporate it evenly.
Pour in the fresh orange juice and mix in the orange zest. Let it simmer on low heat for about 5-7 minutes, stirring occasionally.
Add the brandy, ground cinnamon, nutmeg, cloves, mixed spice, and salt to the pan. Stir well to distribute the spices evenly throughout the mixture.
Lower the heat and let the mixture simmer gently for 45-50 minutes, stirring occasionally to prevent sticking. The mincemeat should thicken and become glossy as it cooks.
Remove the saucepan from the heat and allow the mincemeat to cool completely before transferring it to sterilized jars for storage.
Store in the refrigerator for up to 2 weeks or freeze for longer shelf life. Use as a filling for pies, tarts, or other baked goods.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 595.8 g | 217% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 505.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3732 mg | 79% | |
*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.
