vrijdag 22 november 2013

Fat-Free Mincemeat (Kopie)

•1 ½ cup hard apple cider
•1 lb dark brown sugar
•4 lbs apples, cored & chopped (not peeled)
•1 tsp ground cinnamon
•1 tsp ground nutmeg
•1 tsp ground ginger
•1/4 tsp ground cloves
•1 ½ cup dried currants
•1 ½ cup dark raisins
•1 cup golden raisins
•½ cup candied cherries (glace, not maraschino)
•½ cup candied orange peel
•½ cup almonds, finely chopped
•1 fresh orange
•1 fresh lemon
•½ cup brandy or rum

Add cider and sugar to medium saucepan and heat over medium-low heat until sugar is completely dissolved. Grate orange and lemon rind to zest, then juice each. Stir these, along with all other ingredients, except brandy or rum, into cider mixture, and bring to boil. Turn down heat to low and simmer 35-40 minutes. Remove from heat and let cool. When completely cold, stir in brandy or rum, then spoon into cold, sterilized jars and pack down to eliminate air bubbles. Seal jars tightly. Store sealed for at least 1-2 weeks before using in pies or other dishes. (For a sweeter, less "alcoholic" mincemeat, use unsweetened apple juice instead of hard cider, simmer for a shorter time to retain more liquid, and use only a 1/4 cup brandy or rum.)

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