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Suz’s Fat Free Mincemeat Filling & Tarts
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Mincemeat pie or tarts are a British heritage Christmas staple around the world, but much harder to find in the US. This is not a traditional version of the recipe since it doesn’t contain suet or meat, but believe me that the taste is just as good! The filling is easy to make with minimum effort, but really delivers on that traditional spiced flavor that says ‘Christmas’.
Ingredients
4 apples, peeled & chopped into small pieces
1 C raisins
1/2 C dried cranberries
1 C brown sugar
1/8 C (2 T) apple cider vinegar
1 t cinnamon
1/2 t each, allspice, nutmeg
1/4 C mixed citron peel (alternate: 1/8 C marmalade and zest of 1 lemon)
Optional: 1/8 C sherry, brandy or marsala
Instructions
This recipe makes about 4 cups of filling.
Combine all ingredients (expect for Optional) in a heavy pot or slow cooker.
Mix together well and cook slowly for 3-4 hours, stirring often. It will reduce, thicken and take on a deep brown color. Remove from heat
[Optional: While hot, stir in 1/8 C sherry, brandy or marsala]
Cool and package in 1-2 jars or containers. Refrigerate when cooled.
Mincemeat is best if it ages in the fridge for a few days or weeks, until use. It freezes well so can be made in advance or kept for another time.
To make mincemeat tarts:
Prepare pie crust (see recipes on this site for gluten free and regular pastry doughs) and line tart pan with shells.
Preheat oven to 375F.
Fill each shell with approximately 1 T cold mincemeat filling.
Add top crust or small pastry circle if desired. Sprinkle a pinch of sugar on top pastry if used.
Bake for 15-20 minutes until pastry starts to brown.
Remove tart pan from oven and let cool before removing tarts. Refrigerate tarts to store.
Serve warm or cold on their own or with desired additions, such as ice cream, whipped cream or custard.