New-Fashioned Apple and Pear Mincemeat
- Ready In:
- 5hrs
- Ingredients:
- 23
- Yields:
-
2 quarts (enough for 2 deep dish pies)
- Serves:
- 20
ingredients
- 3 large apples, peeled, cored, and coarsely chopped
- 3 firm bosc pears, peeled, cored, and coarsely shredded
- 2 cups pear juice or 2 cups apple juice
- 4 ounces dried apples, chopped
- 1 cup golden raisin
- 1 cup dried currant
- 3⁄4 cup dark raisin
- 3⁄4 cup dried cranberries
- 3⁄4 cup chopped dried apricot
- 3⁄4 cup finely chopped candied orange peel
- 1 cup firmly packed dark brown sugar
- 1⁄4 cup dry sherry
- 1⁄4 cup brandy
- 1⁄4 cup cider vinegar
- 1⁄2 cup unsalted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground mace
- 1 teaspoon ground cloves
- salt (a pince)
- 1 large orange, cut in half
- 1⁄4 cup brandy
directions
- Add the first 21 ingredients to a slow cooker.
- Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
- Stir the mixture well to combine.
- Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
- Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
- Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
- Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
- Keeps in the refrigerator for up to 6 months.
- Use cold, directly out of the refrigerator.
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