Vegetarian Mincemeat Pie Filling
Makes 10 to 12 quarts
You may notice that this recipe bears similarity to the Green Tomato Pie recipe. Both are 19th-century in origin and updated for modern canning safety procedures.
Also note that because this recipe does not use ClearJel, the apples do not have to be blanched.
12 cups peeled, cored and diced tart apples (from 3 to 4 pounds)
3 tablespoons bottled lemon juice for sprinkling
1 cup ground, seeded oranges (about 2 oranges)
3⁄4 cup ground, seeded lemon (about 3 lemons)
2 cups raisins
2 cups golden raisins (sultanas)
2 cups dried currants
2 cups chopped dried figs
1 cup mixed, candied citrus peel and ginger (undyed versions recommended; available at Outpost or online specialty markets) 2 cups lightly packed brown sugar
3 1⁄2 cups apple cider
1 1⁄2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 1⁄2 teaspoons ground ginger
1 cup brandy (can double if you’d like; cook’s choice!) Special equipment/ingredient: Food processor. Jars: 16-ounce, 32-ounce.
Headspace:1⁄2 inch.
Total prep time: 3 hours. Process time: 30 minutes. Storage length: 1 year.
Step 1: Wash apples. Peel, core and dice. Sprinkle with lemon juice and set aside. Wash oranges and lemons. Cut in half and remove seeds. Grind separately (peels and all) in a food processor and measure the amounts called for.
Step 2: In a large stockpot, mix all the ingredients except spices and brandy.
Step 3: Begin to heat under medium flame. Simmer mixture uncovered, stirring occasionally to keep from scorching, about 15 minutes until thickened.
Step 4: Mix spices into brandy. Add to cooked fruit mixture. Continue to simmer another 15 minutes. Remove from heat. Fill jars, leaving 1⁄2 inch headspace. Remove air bubbles from jars. Wipe rims of jars with a clean damp towel.
Step 5: Put on lids and process in a hot-water bath. OR, cool completely, and then fill freezer-safe storage containers (leave 1 1⁄2 inches headspace).
VARIATIONS
Depending on your family tradition, sherry can be used instead of brandy. Apple juice will work if you’d like to avoid alcohol but will affect the overall taste and will not seem quite like mincemeat. You can also substitute other dried fruits as long as the total volume is the same. Spices also can be adjusted to suit your tastes.