Slow Cooker Mincemeat (vegan)

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.

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Slow Cooker Mincemeat (vegan)

Prep Time

20 mins

Cook Time

4 hrs

Total Time

4 hrs 20 mins

 

A mix of apples works well in this recipe. Choose some like MacIntosh that will cook down easily, and other firmer varieties that will leave some chunks in the filling. Substitute dried cranberries or other dried fruit for the apricots.

Servings: 7 cups / [i]1.75 liter[/i]

Author: Mary Gillespie

Ingredients

• 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

Instructions

1. Place all ingredients except orange rind and rum in 4 qt / 4 liter slow cooker.
2. Place lid on slow cooker and turn to high.
3. 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.
4. Add orange rind (if using) and rum. Bring back to a simmer for 15-20 more minutes.
5. 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.