Quick No-Suet Mincemeat

Name: Quick No-Suet Mincemeat
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 jam jars
Ingredients: 275 g (10oz) apples; 200 g (7oz/ 1¼ cups) Golden sultanas; 200 g (7oz) cranberries; 100 g (3.5oz/ ⅔ cup) raisins; 100 g (3.5oz) currants; 100 g (3.5oz) dates; 50 g (2oz/ scant ½ cup) slivered almonds; 100 g (3.5oz) candied orange peel; 25 g (1oz/ 2 tbsp) pecan nuts (or walnuts); 200 g (7oz / 1¼ cups) soft dark brown sugar; 1 teaspoon mixed spice; ½ teaspoon ground cinnamon; 1 orange (grated zest and juice); 100 g (3.5oz/scant ½ cup) butter; 150 ml (10 tbsp) cognac or brandy

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 jam jars
Calories
408 kcal
Course
Dessert, Condiments
Cuisine
British

Quick No-Suet Mincemeat

Iris Warren

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An easy, quick no-suet mincemeat recipe, ideal for vegetarians and gluten free. Little time is needed to mature compared with traditional mincemeat. It also makes a fabulous filling for macarons and pinwheels.

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Ingredients

Servings

275 g (10oz) apples peeled, cored and finely chopped (2 Granny Smith)
200 g (7oz/ 1¼ cups) Golden sultanas
200 g (7oz) cranberries
100 g (3.5oz/ ⅔ cup) raisins
100 g (3.5oz) currants
100 g (3.5oz) dates chopped
50 g (2oz/ scant ½ cup) slivered almonds broken
100 g (3.5oz) candied orange peel
25 g (1oz/ 2 tbsp) pecan nuts (or walnuts) broken into fine bits
200 g (7oz / 1¼ cups) soft dark brown sugar (or unrefined cane sugar)
1 teaspoon mixed spice pain d'épices
½ teaspoon ground cinnamon
1 orange (grated zest and juice) unwaxed/organic
100 g (3.5oz/scant ½ cup) butter unsalted
150 ml (10 tbsp) cognac or brandy or apple/orange juice without alcohol

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Instructions

Throw all the ingredients and stir in 120ml/8 tablespoon of the Brandy (or apple/orange juice) in a heavy-based pot with a lid. Cook on medium heat for 5 minutes then reduce to low for about an hour.
Allow to cool, stir in the other 2 tablespoon of Brandy, then fill sterilised jars with the mixture.
For filling macarons, or pinwheels, blitz the mixture in a food processor (or hand blender) until a smooth paste. Leave to cool then fill your macaron shells with the mincemeat paste and sandwich them together. Leave to mature in a container in the fridge for 24 hours, to let the macaron magic do its work.

Notes

Once cooled and in jars, the butter will appear but that’s normal. When used in mince pies or other dessert recipes, this will disappear.To sterilise jam jars, see details in this fig jam recipe.
Storage: As long as this mincemeat is kept in sealed, sterilised jars, it can keep for a year in a cool, dry place. Once opened, keep refrigerated.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Nutrition: 408 calories per large 140g portion (a third of a pot); 3g protein; 68g carbohydrates; 11g lipids; Glycemic Index: 42.