Mincemeat Recipe #3947527459 - No Meat

I'm always on the lookout for mincemeat that meets the following criteria. 1) No meat, suet, or tomatoes 2) Not cloyingly sweet 3) Enough ingredients to make most of them a mystery 4) Keeps for a long time in the fridge, with the addition of enough booze 5) Cooks long enough to become the consistency of sludge After perusing more recipes than I can count, I finally synthesized this. I don't know if it meets criteria #4 yet, but it's working out pretty well with everything else.

• Ready In: 2 hrs
• Serves: 14
• Yields: 7 cups

Ingredients

• 2  cups  peeled grated apples
• 1⁄2 cup dark raisin
• 1⁄2 cup golden raisin
• 1⁄2 cup  dried apricot
• 1⁄2 cup prune
• 1⁄2 cup dried cranberries
• 1⁄2 cup dried cherries
• 1  teaspoon orange zest
• 1  teaspoon lemon zest
• 1⁄2 cup butter
• 2  teaspoons cinnamon
• 1  teaspoon ground nutmeg
• 1  teaspoon ground cloves
• 1  teaspoon ground ginger
• 1⁄2 cup molasses
• 1⁄2 cup brown sugar
• 2  cups apple cider
• 1  cup brandy, divided
• 1⁄2 cup  chopped walnuts

Directions

1. In small batches, pulse all the dried fruits in a food processor until very finely chopped.
2. Melt butter in a large pan.
3. Add all ingredients except 1/2 c of brandy and nuts.
4. Simmer over very low heat for one hour, stirring frequently, or until the liquid is reduced and the ingredients are stiff and difficult to stir.
5. Stir in nuts and remaining brandy. Refrigerate, covered, 2-3 months. Replenish brandy as it evaporates.