Recipe - Basic Sugarless Vegetarian Mincemeat

3 cup Apple pulp, some skins
One half lg Lemon with peel, ground
1 md Orange with peel, ground
1 cup Seedless raisins, ground
1 cup Seedless raisins whole
1 cup Currants (or more raisins)
2 teaspoon Cinnamon
Three fourths teaspoon Nutmeg
Three fourths teaspoon Cloves
Three fourths teaspoon Allspice (optional)
One half teaspoon Salt (optional)
2 tablespoon Flour (or 1 tablespoon arrowroot fl)
One fourth cup Date sugar (optional)
1 One half teaspoon Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in oldfashioned meat
grinder (food processor makes them too fine), using mediumcoarse
blade. Remove seeds from lemon and orange, grind and add to apples.
Grind 1 cup raisins.

Mix all ingredients except rum flavoring in large bowl, stirring in
spices and flour, then date sugar if desired. Add flavoring and mix
again. Place in covered bowl or other container with tight lid;
refrigerate at least one week before using or canning. (One half inch
head space, boiling water bath 20 min for pints after water returns
to boil, longer for altitudes over 1000 ft.) If any jars fail to
seal, freeze for later use.

To freeze after refrigerating for the recommended week, place in clean
freezer containers or jars, leaving One half inch at top. Cover with
clean lids and place in sharpfreeze section of freezer until frozen.
Thaw overnight in the refrigerator before using. Makes 1 quart,
enough for 2 8inch pies.

One fourth cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
carbohydrate 28 grams, 0 cholesterol If salt omitted, One fourth cup
contains 7 mg sodium.

Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D.
Third Edition 1993 ISBN 1564401634 Shared but not tested by
Elizabeth Rodier Oct 93

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip