Canning: Vegetarian Mincemeat
- 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.
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.
Step by Step Directions
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.