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Homemade Mincemeat: Place all the
ingredients in a large Dutch oven, and bring to a boil over medium
high heat, stirring often. Then, reduce the heat to medium-low and
simmer the mincemeat, stirring often, for about 30 minutes,
or until the liquid is almost evaporated. Remove from heat and, if
desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat
cool completely, then transfer to a covered container, and place in
the refrigerator, at least overnight, before using. It can be stored
in the refrigerator for up to a month.
Note: If
storing longer than a week, stir in a little rum or brandy every week
to keep it from drying out and to preserve the mincemeat. Otherwise it
may not keep a month.
Makes about
4 cups (1 Liter) of
Mincemeat.
Scan for Demonstration Video
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Homemade Mincemeat:
4 tablespoons (55 grams) butter
1 cup (240 ml) unsweetened apple juice
2 large
apples, peeled, cored, and grated (Braeburn, Honeycrisp, Jonagold,
Granny Smith and Golden Delicious are good choices)
1/2 cup
(90 grams) dark raisins
1/2
cup (90 grams) golden raisins
1/2
cup (70 grams) dried currants
1/2
cup (75 grams) dried cranberries or cherries
1/2 cup (100 grams) dried figs (or prunes or
dates), chopped
3/4
cup (120
grams) candied mixed peel
1/2 cup
(100 grams) candied red cherries, chopped
Zest and juice of one orange or lemon
2/3
cup (140 grams) packed dark brown sugar
1/3 cup
(80 ml) dark or light rum
1/3 cup
(80 ml) brandy or cognac
1/2
teaspoon ground cinnamon
1/2
teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/4
teaspoon ground cloves
1/4
teaspoon salt
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