Description
A classic mix of dried fruit and spices make up this traditional mincemeat filling for tarts and pies. Mincemeat can be made with any variety of dried fruits and raisins. If you don’t have one ingredient, simply substitute with something else. Try figs, currants, prunes, dried cherries, or dried blueberries. However, the fruit peel is what gives mincemeat a lot of its distinct flavor, so I wouldn’t recommend swapping it out.
Ingredients
- 3 whole Apples, Peeled, Cored, And Diced To Equal About 2-1/2 Cups
- 1-½ cup Apple Juice
- ⅓ cups Butter
- 1 cup Brown Sugar
- ½ cups Pure Maple Syrup
- 1 cup Dates, Pitted And Finely Diced
- ½ cups Mixed Candied Fruit Peel
- ½ cups Dried Cranberries
- 1 cup Golden Raisins
- 1 cup Lexia Raisins (or Other Raisin Variety)
- 1-½ teaspoon Ground Cinnamon
- 1 teaspoon Ground Nutmeg
- ½ teaspoons Ground Cloves
- ½ teaspoons Ground Allpsice
- ½ teaspoons Salt
- ½ cups Brandy Or Dark Rum (optional)
Preparation
Add all of the ingredients, except the brandy or rum, to a large pot with a lid. Stir well to combine. Heat to a slow boil over medium-high heat, stirring often. Reduce the heat to low, cover the pot with a lid and simmer for 10 minutes, stirring often so that the sugars don’t burn the fruit to the bottom of the pot.
Use a potato masher to gently mash the ingredients and break up some of the fruit. Stir in the brandy or rum if you are so inclined and replace the lid. Simmer for an additional 15 minutes, stirring often.
Remove from the heat. Can the mincemeat into jars for future use, or refrigerate until ready to use.
To preserve mincemeat:
Ladle the hot mincemeat into sterilized half pint jars, leaving 1/4-inch head space. Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5–7 minutes. Remove the jars and cool on wire racks.
To make mincemeat tarts:
Spoon mincemeat into uncooked tart shells. Bake at 375ºF for 20 minutes or until pastry is golden brown.
