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Fresh Mincemeat

By woodland hues

Added November 25, 2006 | Recipe #197665

Categories: Pies and tarts Dessert Winter

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Total Time:

Prep Time:

Cook Time:

24 hrs 20 mins

20 mins

24 hrs

woodland hues's Note:

Mincemeat is an all-time favourite seasonal love of mine and I have made this recipe every year, as December rolls around, since the early 1980s. Some people prefer sultana raisins or a mix of light and dark; I like dark Thompsons, so it's fun to experiment.

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Ingredients:

Serves: 18

Yield:

cups

Units: US | Metric

2 medium apples, about 300gr
1 lemon
4 cups raisins, about 525gr
3/4 cup fruitcake mix, about 125gr
1 3/4 cups brown sugar
1/2 cup brandy
1/2 cup orange marmalade
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon ground nutmeg

Directions:

1

Core apples but do not peel. Chop into small (1/4") chunks. Place into a large bowl.
2

Grate peel of lemon and squeeze out juice. Stir peel and juice with apples.
3

Stir remaining ingredients into apple mixture until well blended.
4

Cover and refrigerate overnight or 24 hours before using. Mincemeat keeps well in refrigerator for up to a month. Excellent for pies and tarts and other recipes calling for mincemeat.