| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Granny smith or other tart; firm apples |
| 2 | lb | Macintosh apples |
| 2 | md | Oranges |
| 2 | md | Lemons |
| 2 1/2 | c | (one 15 or 16-ounce package) dark or golden raisins |
| 1 2/3 | c | Currants; (one 12-ounce package) |
| 1/2 | c | Diced candied orange peel |
| 1 1/4 | c | Light brown sugar |
| 2/3 | c | Dark rum or brandy |
| 1/4 | c | Distilled white vinegar |
| 8 | tb | Unsalted butter |
| 1 | ts | Freshly grated nutmeg |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1/2 | ts | Ground ginger |
INSTRUCTIONS
Peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large non-reactive saucepan. Grate the zest, then squeeze and strain the juice from the oranges and lemons and add zest and juice to the pan. Add the remaining ingredients and stir well to mix. Bring the mixture to a simmer over low heat, stirring occasionally. Continue cooking about 45 minutes longer, stirring often, until the mixture is reduced to a thick, jam-like consistency. Cool the mincemeat. Pack in clean jars and refrigerate until needed. Yield: Above quantity makes two 9-inch pies Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking live Show #9013 Posted to MC-Recipe Digest V1 #969 by "Angele and Jon Freeman" <[email protected]> on Dec 19, 1997
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