Meatless Sugarless Christmas Mincemeat
|Raisins||1 Cup (16 tbs) (Thompson)|
|Sultana raisins||1 Cup (16 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Tart apples||2 Large (Granny Smith)|
|Apple cider||1 Cup (16 tbs)|
|Brandy||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
Wash all the fruit and check for stems.
Grate apples finely including the skins.
Squeeze juice from the citrus fruits and grate the peel.
Place all ingredients, except rum and brandy, into large pot; slowly bring to a boil.
Reduce heat to simmer and let the mixture simmer until most of the liquid has been reduced.
There is no set time for this.
Keep an eye on it and use your best judgment.
Stir from time to time to avoid sticking.
Meanwhile, estimate how may mason jars you will need and sterilize.
Boil jars for 10 minutes and caps and rings for 3.
When mixture looks ready, remove from heat and pick out the cinnamon sticks.
Give a good stir and then stir in the brandy and rum.
Ladle into jars and cap in the usual way.
Screw only finger tight.
When jars have sealed, tighten rings and store jars in a cool place for at least 6 weeks.
Every 2 or 3 days, invert jars to enable the liquid to flavour the fruit all the way through.