Author/Submitted by: Cooking live Show #9013
Pies & Pastries
granny smith or other tart,
(one 15 or 16-ounce package) dark or
-- golden raisins
currants (one 12-ounce package)
diced candied orange peel
light brown sugar
dark rum or brandy
distilled white vinegar
freshly grated nutmeg
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