the The Unofficial Downton Abbey Cookbook) more for texture and body than nutrition and tradition, since I opted to keep the batch nut-free (and vegan). You can always leave it out, but I promise you won't notice it's there - with all the rich, warming spices, fruit, molasses and (of course) a good glug of rum, all you'll notice is that it's Christmastime!
The mincemeat is also extremely versatile - there are the tarts and pies of course, but you can make Christmas Cake, muffins, and swirled yeast bread too! I even saved some of this year's batch for a fruitcake-like "loaf", and it is delicious!
(Almost) Downton Abbey Mincemeat
Makes about 8 cups, 32 (1/4 cup) servings
1 cup raisins
½ cup dried cranberries
8 dried figs, quartered
10 prunes, quartered
1 lb red seedless grapes, chopped
6 large apples, peeled and diced
2 oz dry TVP (Textured Vegetable Protein) granules (optional, adds texture)
1 tsp cinnamon
1 tsp fresh ginger
½ tsp nutmeg
½ tsp allspice
Juice and zest of 2 oranges
½ cup sugar
¼ cup brown sugar
3 tbsp unsulphured molasses
1 cup spiced rum, divided
- Combine fruit, TVP, spices, orange juice and zest, sugars, molasses and half the rum in a large pot. Bring to a brisk simmer, then cover and reduce heat to low.
- Cook, covered and stirring occasionally, for 3 hours.
- Uncover and cook 45 minutes more, until thick and reduced.
- Remove from heat and stir in remaining rum.
- Store in the fridge up to 1 month or freeze up to 1 year.
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 3.0 mg
Total Carbs: 25.6 g
Dietary Fiber: 2.5 g
Protein: 1.5 g