Prep 15 mins
Cook 24 hrs
In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.
- 1 lb sultana
- 1 lb raisins
- 2 grated lemons, juice and rind of
- 1 grated orange, juice and rind of
- 6 ounces walnuts, diced
- 1 ounce crystallized ginger, diced
- 1⁄2 cup brandy
- 1⁄2 teaspoon ground mace
- 1⁄2 teaspoon ground ginger
- 3⁄4 teaspoon ground nutmeg
- 4 ounces prunes
- 1 lb currants
- 1⁄4 cup Cointreau liqueur
- Combine sultanas through nutmeg.
- Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
- Stir in currants& cointreau.
- Leave covered from 1 day to several weeks.
- Use as filling for mince pies.