As the legendary B. Smith showed, mincemeat can (and should!) be incorporated into more than just pies and tarts. B. Smith’s Mincemeat His cookie recipes and status quo pies are excellent, but his pancakes and oatmeal are as good as this one with maple, tart apples and fresh pears sprinkled generously with syrup, spices, and fun. A well-seasoned mixture will be happily welcomed.
My approach to this recipe, which I explain in detail in this personal essay, is one with a touch of Christmas nostalgia. By cooking the mince rather than jarring it, you can incorporate delicious aromas, which is a holiday bonus. If topping ice cream, yogurt, or peanut butter toast, warm before serving. Bring to room temperature before adding to cookie dough.
Meatless mincemeat recipe
Preparation time: 15 minutes
Cooking time: 14-17 minutes + let rest for 24 hours
Yield: Makes about 3 cups
material:
2 medium Granny Smith apples, peeled, cored and diced
1 medium Bartlett pear, peeled, cored and diced
1/3 cup (50 grams) unsweetened dried cranberries
1/3 cup (55 grams) dried dates, seeded and chopped
1/4 cup (45 grams) dried tart cherries, chopped
1/4 cup (43 grams) golden raisins
1/4 cup (37 grams) of blackcurrant
1/4 cup (40 grams) chopped candied orange slices
1/2 inch fresh ginger, finely grated
1 medium lemon (peeled and juice squeezed)
1/4 cup (2 fl oz) maple syrup
1/4 cup (2 fl oz) brandy
2 tablespoons sweet fortified wine, such as sweet vermouth or Madeira
1/2 tablespoon vanilla essence
1/4 cup (53 grams) brown sugar, packaged
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon powdered cardamom
1/4 teaspoon clove powder
1/4 teaspoon nutmeg powder
1/2 teaspoon Morton kosher salt
1/4 cup unsalted butter
Instructions:
step 1: In a large bowl, stir together the fruit, lemon zest, lemon juice, ginger, maple syrup, brandy, vermouth, vanilla extract, sugar, spices, and salt. Let’s set it aside.
Step 2: Melt the butter in a medium saucepan over medium-low heat.
Step 3: Add fruit mixture and simmer, stirring frequently, until liquid thickens slightly, 14 to 17 minutes.
Step 4: Remove from heat and let cool.
Step 5: Transfer the mixture to an airtight container and refrigerate for 24 hours before using.
Step 6: Store mincemeat in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
RELATED: Mincemeat has a prestigious place on Black Americans’ holiday tables. It took losing my father to get me back. >>
Angela Burke I’m a freelance food writer based in Chicago.
Dina Avila I’m a photographer based in Portland, Oregon.
Recipe tested by Ivy Manning