Slow Cooker Meatless Mincemeat
Serve this mincemeat as a chutney or use as a filling in a mincemeat pie thatʼs succulent enough to be a special occasion mealʼs vegetarian main dish.
Serves: 16Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 2 cups fresh apple cider
- 2 cups light brown sugar, lightly packed
- ½ cup butter, cubed
- 1 medium orange
- 1 cup raisins
- 1 cup dried currants
- 8 oz. dried figs
- 6 oz. dried apricots
- 2 medium cooking apples
- 2 Bosc pears
- ⅓ cup plus ¼ cup brandy, divided
- ⅓ cup dark rum
- 1 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- Add the cider, brown sugar, and butter to the slow cooker; cover and, stirring occasionally, cook on high while you prepare the fruit for the recipe.
- Cut the orange into quarters, remove the seeds and add to a food processor along with the raisins, currants, figs, and apricots; pulse to coarsely chop. Stir into the other ingredients already in the slow cooker.
- Peel, core, and seed the apples and pears. Add to the food processor and pulse until finely grated; alternatively, you can feed through the food processor using the grater attachment. Add to the slow cooker along with ⅓ cup of the brandy, rum, salt, cinnamon, cloves, allspice, and nutmeg. Cover and cook on high for 1 hour or until mixture reaches a simmer.
- Uncover and stirring occasionally, continue to cook for 2 hours or until the mixture is reduced to about 2 quarts. Ladle the mincemeat into two sterilized 1-quart canning jars. Top the mincemeat in each jar with 2 tablespoons of brandy. Screw on the two-piece lids; allow to cool to room temperature. Refrigerate for at least 1 week, or for up to 6 months.