Meatless Mincemeat (Slow Cooker)

By zircon50

Serve this mincemeat as a chutney or use as a filling in a mincemeat pie that's succulent enough to be a special occasion meal's main dish.

Yields 4 quarts

Ingredients

• 2 cups fresh apple cider
• 2 cups light brown sugar, lightly packed
• 1/2 cup (1 stick) butter, cubed
• 1 medium orange
• 1 cup raisins
• 1 cup dried currants
• 8 ounces dried figs
• 6 ounces dried apricots
• 2 medium cooking apples
• 2 Bosc pears
• 1/3 cup and 1/4 cup brandy, divided
• 1/3 cup dark rum
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg

Preparation

Step 1

1. 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.

2. 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.

3. 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.

4. Uncover, and stirring occasionally, continue to cook for 2–3 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.