Mizz R's Big Bad Mincemeat
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 534.0
- Total Fat: 19.6 g
- Cholesterol: 0.0 mg
- Sodium: 21.4 mg
- Total Carbs: 85.3 g
- Dietary Fiber: 7.2 g
- Protein: 5.5 g
View full nutritional breakdown of Mizz R's Big Bad Mincemeat calories by ingredient
Introduction
This vegan mincemeat mixture was originally made for my Big Bad Christmas Cake this year, but it can also be used for several pies, it makes about 5 cups but you'll only need 3 cups for the cake (if you choose to make it) and the remainders keep very well. This vegan mincemeat mixture was originally made for my Big Bad Christmas Cake this year, but it can also be used for several pies, it makes about 5 cups but you'll only need 3 cups for the cake (if you choose to make it) and the remainders keep very well.Number of Servings: 5
Ingredients
-
2 tbsp canola oil
4 shallots, diced
1 cup shredded red cabbage
2 ripe pears, diced (skin on)
2 apples, diced (skin on)
1 cup sultana raisins
3/4 cup currants
1/2 cup dried cranberries
1/2 cup 100% cranberry juice
juice of 2 oranges
juice of 1 lemon
1/3 cup spiced rum
1/4 cup dark brown sugar
2 tbsp blackstrap molasses
zest of 1 orange
zest of 1 lemon
1 tbsp grated fresh ginger
1/4 cup chopped walnuts
2 tbsp pine nuts
1/4 cup chopped pecans
1/4 cup ground almonds
1 tsp ground cinnamon
1/4 tsp ground cloves
Directions
Heat canola oil in a large pot over medium-high heat.
Add shallots and cabbage, cook until very tender and fragrant, about 8-10 minutes.
Stir in pears, apples, raisins, currants, dried cranberries, cranberry juice, orange juice and lemon juice. Bring to a boil, stirring.
Reduce heat to a simmer, add rum, brown sugar, molasses, orange and lemon zests, ginger, walnuts, pine nuts, pecans and ground almonds. Cover and cook 20 minutes over low heat, stirring occasionally.
Stir in cinnamon and cloves, cook (uncovered) 10 minutes longer.
*You can can this for shelf storage or freeze for later use if desired*
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.
Add shallots and cabbage, cook until very tender and fragrant, about 8-10 minutes.
Stir in pears, apples, raisins, currants, dried cranberries, cranberry juice, orange juice and lemon juice. Bring to a boil, stirring.
Reduce heat to a simmer, add rum, brown sugar, molasses, orange and lemon zests, ginger, walnuts, pine nuts, pecans and ground almonds. Cover and cook 20 minutes over low heat, stirring occasionally.
Stir in cinnamon and cloves, cook (uncovered) 10 minutes longer.
*You can can this for shelf storage or freeze for later use if desired*
Number of Servings: 5
Recipe submitted by SparkPeople user JO_JO_BA.
