Mincemeat with courgettes

    3 hours 30 min

    A great way of making use of courgettes when in-season. This mincemeat is packed full of courgettes, apples, raisins, currants, orange and spices. Use in mince pies or whatever you fancy.

    10 people made this

    Serves: 16 

    • 750g peeled courgettes, chopped
    • 750g apples, peeled, cored and chopped
    • 290g raisins
    • 150g dried currants
    • 240ml distilled malt vinegar
    • 1 orange, zested and juiced
    • 290g dark brown soft sugar
    • 400g caster sugar
    • 1 1/2 tablespoons ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 2 tablespoons dry breadcrumbs (optional)
    • 4 (500ml) preserving jars with lids and rings

    Prep:1hr30min  ›  Cook:2hr  ›  Ready in:3hr30min 

    1. In a large pot over medium heat, stir together the courgettes, apples, raisins, currants, vinegar, orange juice, orange zest, dark brown soft sugar, caster sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the breadcrumbs; simmer for 5 more minutes to absorb excess liquid.
    2. Sterilise the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist kitchen towel to remove any food residue. Top with lids and screw on rings.
    3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
    4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (5)


    Barb: This recipie sounds great. I also cook a meatless mincemeat, but instead of zucchini, I use the 6 cups of green tomatoes. This is used by many in my comunity. This recipie is delicious. Lori Mitchell, owner Renee's Cafe in South River, Ontario ps. don't use a food process for prep - it just makes the mixtures mushie.  -  20 Sep 2010  (Review from Allrecipes US | Canada)


    This recipe passed the taste test of everyone who tried it in a mincemeat bar. Very good. I grated the zucchini and apples. Saved time but not as attractive as finly chopped. Used dark sultanas and used the pulp of the orange too. Cut back 1/4 cup on each of the sugars because I ran out of brown sugar and wanted to keep the measurements equal. Very happy with the results. Thank you.  -  04 Oct 2010  (Review from Allrecipes US | Canada)


    Fam found this one too sour and I ended up having to eat the whole pie myself. I suggest finding a way to make it less sour.  -  06 Oct 2011  (Review from Allrecipes US | Canada)