Recipe: Meatless Mincemeat

[Guest guest]

I've added a few notes after the recipe on what I did different. You

can make individual tarts or a whole pie. I prefer the tarts. Great

warm or cold. If serving warm add a dollop of fresh cream.

 

· MINCEMEAT

· 8 ounces/1 1/3 cups dried pears, chopped

· Grated rind of 1 lemon

· Grated rind of 1 orange

· 1 pound/3 cups mixed dried fruit

· 4 ounces/3/4 cup whole candied peel, chopped

· 4 ounces/3/4 glacé (candied) cherries, halved

· 4 ounces/3/4 dates, chopped (~3/4 cup)

· 2 ounces/2/3 cup flaked almonds

· 1 teaspoon ground mixed spice

· 1/2 teaspoon grated nutmeg

· 1/2 teaspoon ground ginger

· 1/2 cup medium sherry

· 1/3 cup brandy

· 1/3 cup water

 

Mix all ingredients together in a large bowl and set aside for 1 - 2

hours to allow the flavors to mingle. Transfer to a casserole, cover

and bake at 350°F for 1 hour.

Cool, then store in an airtight jar until ready to use.

 

Note: Quantities given make 2 1/2 pounds of mincemeat. Use half the

mincemeat to assemble the pies and freeze half for later.

 

 

My notes: I didn't use the glace cherries, instead I used 4 oz of

candied orange peel and 4 oz of candied lemon peel. Also, for my mixed

fruit I bought a bag of tropical dried fruit, which also had some

coconut flakes in it. Next time I will not bake in my stoneware

casserole as it did dry it out quite a bit. When it was done baking, I

added quite a bit of water as it was so dry. Not sure if this would be

different if cooked in a glass casserole dish. If you are familiar

with mincemeat you know that it does have a " sauce " so I kept adding

water until it looked right; you don't want it dry.