Mincemeat is one of those things.
Even if you don’t really like it, you feel compelled to dish some out during the holidays because – well – it’s traditional and Dickens and deck the halls.
Here’s a simple slow cooker version that’s easier, cheaper and less overpowering than what you’ll find at the grocery store.
First of all, there’s no candied citron because I can’t stand it.
There are lots of apples because I mix the jarred version with apples anyway because it tastes better to me that way.
There are raisins, dried apricots and candied ginger because I nearly always have those on hand. (You can choose a dried fruit combination that suits you.)
There’s rum because rum. (Feel free to omit.)
I use the slow cooker because I don’t have to worry about it sticking or burning while it thickens up.
The result will appease your people who like a traditional mincemeat, and win over the ones who don’t.
- 8 cups / 2 liters diced apples approximately 10 medium apples
- 1 cup / 1 cup sultana raisins
- 1 cup / 1 cup chopped apricots
- 1/4 cup / 60 ml chopped candied ginger
- 1-1/4 cups / 310 ml brown sugar
- 1 cup / 250 ml apple cider or apple juice
- 1/4 cup / 60 ml olive oil
- 3/4 cup / 180 ml orange juice
- 1 teaspoon / 5 ml cinnamon
- 1/2 teaspoon / 2.5 ml ginger
- 1/4 teaspoon / 1.25 ml cloves
- 1/4 teaspoon / 1 25 ml nutmeg
- 1/4 teaspoon / 1.25 ml salt
- 1 tablespoon / 15 ml grated orange rind optional
- 1/4 cup / 60 ml rum
Place all ingredients except orange rind and rum in 4 qt / 4 liter slow cooker.
Place lid on slow cooker and turn to high.
When mixture starts simmering, remove lid and let simmer for 3 hours or until the mixture starts to thicken. Continue to cook for 30-45 minutes, or until the mixture has the consistency that is slightly thinner than jam.
Add orange rind (if using) and rum. Bring back to a simmer for 15-20 more minutes.
Let the mincemeat cool completely before using. The flavor will improve if it sits for a least one day. Refrigerate for up to 5 days, or freeze for up to one month.