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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
3 large apples, diced 1/4 cup Cointreau or brandy |
Step by Step Instructions
Combine all ingredients together in a large bowl.
Pack into clean jars being sure that there is plenty of liquid in each.
Place lids on the jars and place the jars in the refrigerator for at least three days before using. A week is better.
Since this is a vegetarian recipe and does not contain the traditional suet or beef fat, this is not going to thicken as much. This can be used to make tarts, pies, nut bread or used as a great topping for yogurt, oatmeal or porridge or just eaten as a snack.
Mincemeat will keep for up to 6 months under refrigeration or up to a year in the freezer sealed in an airtight container.
Enjoy!
Vegetarian Mincemeat
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