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Canning: Vegetarian Mincemeat

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  • OGWLAdmin Starlett
  • Ready in: Prep: 20 M, Cook: 20-25 M, Total: 40-45 M
  • Serves: 8
  • Complexity: easy
  • kcal: Per 1⁄2-cup serving: Calories 158 (From Fat 34); Fat 4g (Saturated 0g); Cholesterol 0mg; Sodium 1mg; Carbohydrates 33g (Dietary Fiber 4g); Protein 1g.
Canning:  Vegetarian Mincemeat

Meatless mincemeat makes a rich pie filling. Add to a pastry crust shell, cover with a crumb topping or lattice-top crust and bake until filling is bubbly and crust is golden brown. 

Ingredients

  • 3 large green apples
  • 1⁄2 cup dates
  • 1⁄4 cup walnuts or cashews
  • 2 tablespoons sunflower seeds
  • 1⁄3 cup honey
  • 1 teaspoon cinnamon
  • 1⁄4 teaspoon cloves
  • 1⁄4 teaspoon nutmeg
  • 1⁄4 teaspoon ginger
  • 1 teaspoon lemon zest
  • Step by Step Directions

    1. Peel and chop the apples into 1⁄2-inch pieces. Chop the dates into 1⁄2-inch pieces. Chop the walnuts into 1⁄4-inch pieces. Lightly dice the sunflower seeds.

      Place all ingredients in a 3-quart saucepan, over low heat. Bring to a simmer, stirring often to prevent sticking. Simmer for 20 to 25 minutes.

      Pack the mincemeat into a wide-mouth jar and seal with a tight-fitting lid. Refrigerate for up to 2 weeks before use.

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