Recipe Archives->Preserving->Apple Mincemeat

Mincemeat

4 cups diced peeled apples
3 1/2 cups currants
3 cups seeded raisins
3 cups coarsely chopped sultana raisins
2 1/4 cups packed dark brown sugar
1 cup candied mixed peel
1 cup blanched almonds, chopped
grated rind and juice of 2 large lemons
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 teaspoon cloves
1/2 teaspoon allspice
2/3 cup brandy 
1/2 cup melted butter

In large bowl, mix together apples, currants, seeded and sultana
raisins, sugar, candied peel, almonds, lemon rind and juice,
cinnamon, nutmeg, cloves and allspice. Stir in brandy and butter.
Cover bowl tightly, refrigerate. Stir twice a day for 3 days. Pack
into sterilized 1-cup jars, seal tightly. Store in refrigerator
for up to 3 weeks.

Yield: about 11 cups

Printable version: apple-mincemeat.txt.