Handmade Instant Mincemeat 1 cup

Make at least 3 days ahead of dinner or pie making day.

1 Cup is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per 1 cup of mincemeat, depending on how strong you want the flavor. You can use more, or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out.

Dried currants or diced prunes can also replace some of the raisins, for variety. Like regular mincemeat, this will keep for quite a long time, and can be made weeks, or even months before you plan to use it. Keep it in a jar at room temperature. The taste of the brandy will mellow nicely the longer it sits.

INGREDIENTS:

2/3 cup chopped raisins,

dark or golden 1/2 cup  chopped candied orange peel, try to pick one that has no artificial flavors or colors

1/4 cup brandy, plus more, if necessary grated zest of one orange (preferably organic)

1 teaspoon freshly squeezed lemon juice

3 tablespoons light or dark brown sugar

1/2 teaspoon ground nutmeg

3/4  teaspoon  ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground ginger

Steps:

1. ) Mix everything together and pack in a jar.

2. ) Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another dash, just enough so the mixture is thoroughly moistened.

3. ) Add to apple or pear fruit fillings prior to baking.

Note: For those who do not consume alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, the shelf life is cut down dramatically, you should be refrigerated and used within three or four days. Otherwise it will keep for at least two months. Thanks giving, Christmas & New Years perfect!

Use in the following Grilled Apples recipe…..