Mincemeat
Mincemeat
Mincemeat is a traditional fruit mixture from England that is used in pies. I’ll show you my version of the recipe made in a slow cooker (very convenient!).Traditionally, this filling is prepared with suet. In my version, I use vegetable shortening instead. The bottom of your cooking dish will be quite liquid, but if you let it rest for several hours and cool completely, the raisins should absorb some of the liquid.Some ingredients can be harder to find, so I’ve included links for buying dried cherries and candied lemon to help you make this recipe, which is very popular during the holiday season.This recipe will give you 4 pounds of mincemeat
Ingredients
- 5 apples, peeled and diced
- ¾ cup candied lemon
- ½ cup dried cherries
- 1/2 cup dried apricots
- 1 cup sliced almonds
- ⅔ cup rum (I use a non-alcoholic version that I love!)
- 1 cup currants
- 1 ⅓ cup Smyrna raisins
- 3 ¼ cup seedless raisins
- 1 cup brown sugar
- 1 ⅔ cup vegetable shortening
- 2 tsp ground ginger
- 1 tsp allspice
- 1 ground cinnamon
- ½ nutmeg
- zest and juice of 1 lemon
- Zest and juice of 1 orange
- ½ tsp vanilla
Instructions
- Reserve half of the rum.
- Place all the other ingredients in the slow cooker and mix well.
- Cook for 1 hour on high in the slow cooker.
- Stir the mixture, then cover and cook on low for 2 hours.
- Let the mixture cool, then stir in the remaining rum. You can transfer the mincemeat to sterilized jars, or use it to make mini tarts.
Mincemeat
About Me
Ariane, a Hint of Basil & Maple Syrup
Welcome to my kitchen — where Québec sweetness meets global flavors.
My name is Ariane, and for over 15 years, I’ve been cooking with love, curiosity, and a touch of creative spark. Maple syrup reflects my warmth and Québec roots. Basil captures my love for Italian cuisine — and my lively edge, too.
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