Vegetarian Mincemeat without Suet
400ml medium cider
450g soft brown sugar
2kg cooking apples
125g glacé cherries chopped
125g sweet almonds chopped
grated rind & juice of a lemon
1 level reaspoon (5ml) of mixed spice
1 level teaspoon(5ml) of ground cinnamon
1/2 (2.5ml) of ground cloves
2 tablespoons (2x15ml) of rum
Place the cider and sugar in a large saucepan, and heat gently until the sugar dissolves. Peel, core and roughly chop the apples, add to the pan and stir in all the remaining ingredients except the rum. Bring the mixture slowly to the boil stirring all the time, half cover with the lid of the pan and simmer for about 30 minutes or until the mixture has become a soft pulp stirring occasionally. Test for sweetness, add more sugar if necessary. Remove from the heat and leave to cool, then stir in the rum. Pack into clean dry jars, and cover with a waxed paper disc and cellophane as for jam (I use a lid) store in cool dry place until needed.
The recipe comes from Sara Paston Williams’ Country Kitchen Store Cupboard.
I add 3-4 tablespoons of rum. It keeps very well. It will keep if properly bottled and stored for at least a year and the flavour improves.