Excellent mincemeat recipe! I zested the citrus as suggested in the answer to my question posted on the boards, then only used the inner sections, discarding the peels. Then I threw the zest, sections and half of the apples in my food processor fitted with the blade. Pulsed that for a bit then put that all in the pot. The other half of the apples and raisins went through the same process. The only problem I had was my mixture wouldn't thicken. I had to let it simmer for about an hour after adding the sugar and spices, instead of the suggested 20 minutes. At first I thought next time I would use less cider, but I think the extra long simmering time helped the flavor and I think this was all worth it for the end result. The jarred mincement might be tasty, but it is expensive, and my husband said this was as good or better than any mince pie he has eaten. So, I will be using this recipe from now on. I made one pie and froze the rest of the filling. I will only get one more pie out this though, and I made a 9" pie, so I don't know what happened there. There's no way I had enough filling for 3 pies. Thanks for sharing this recipe! Now my husband can have his mince pie at home instead of waiting for his mom to make it! UPDATE: I used the rest of the filling for a Thanksgiving pie. I pulled it out of the freezer and kind of smooshed it gently into the crust...it never really freezes solid. I wanted to add that the reason I think I only got 2 pies out of this is because my pie plate is a 4-cup capacity, while there are some that are smaller (I have one that is 3 cup capacity also)...so if you use a smaller pie plate, I am sure you could get 3 pies out of this. Note: I baked my frozen filled one for about 40 minutes at 425 and had to shield the crust the last ten minutes. Unfrozen filling should take about 30 minutes. Thanks again for the recipe, Sharon!
Really gave this 4 and 1/2 stars,found it very different to commercial we purchase here in Canada..I added about 4 ounces of currants ,I did find the orange came through a bit strong,but I guess this is dependant on the individual orange you use,regarding flavour,results were three well filled 9" pies,many thanks for posting.....Don
I chopped the apples and raisins in the food processor then simmered all ingredients in the slow cooker all afternoon. The aroma was wonderful!! This made about eight cups or enough for three very full pies. I made one pie and froze the rest of the mixture in a freezer bag for future use.
A wonderful recipe, thanks! I also cooked mine for 8 hours on high in the crock pot.
This is really good and spicey-citrusy. It was good cold and good hot and was totally awesome with whipped cream. I followed Karen=^..^='s recommendation of "Note: I baked my frozen filled one for about 40 minutes at 425." With some other pies I was making I had good results with foiling the edges and uncovering them for the last 5 minutes.
This is wonderful, I made this mnincemeat then canned it in pint jars in a boiling water bath for 20 minutes. I made a pie with some of it adding extra diced apples to the pie, my son a mincemeat lover adored this, my husband who doesnt care for mincemeat said it was good. With the high price for commercially made mincemeat this is an outstanding and easy recipe. If at all possible I will never buy mincemeat again.
I am really forgetful, so even though I haven't put this in a pie I want to review the mincemeat alone. I added a handful of dried currants and cranberries when I processed the raisins, and simmered it 45 minutes. It was really good! Even my five year old loved it, and she would never have eaten mincemeat. Thanks sooo much for posting it. Update--I put this in Miniature Mincemeat Pies and it was awesome! It went really well with the pastry.