Brandied Mincemeat Recipe

Brandied Mincemeat picture

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Tart apples2 Quart, pared, cored and diced
 Cleaned cranberries4 Cup (64 tbs)
 Golden raisins14 Ounce (1 Package)
 Dark raisins14 Ounce (1 Package)
 Currants11 Ounce (1 Package)
 Figs12 Ounce, chopped (1 Package)
 Oranges1 1⁄3 Cup (21.33 tbs), seeded and ground
 Lemons1 Cup (16 tbs), seeded and ground
 Chopped candied orange peel1⁄2 Cup (8 tbs)
 Chopped candied lemon peel1⁄2 Cup (8 tbs)
 Brown sugar2 Cup (32 tbs), firmly packed
 Cinnamon1 Tablespoon
 Allspice2 Teaspoon
 Nutmeg2 Teaspoon
 Cloves1 Teaspoon
 Ginger1 Teaspoon
 Apple cider1 Quart
 Brandy3⁄4 Cup (12 tbs)
 Dry sherry1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7246 Calories from Fat 107

% Daily Value*

Total Fat 13 g19.5%

Saturated Fat 4.3 g21.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 977.7 mg40.7%

Total Carbohydrates 1745 g581.6%

Dietary Fiber 165.2 g660.7%

Sugars 1311.2 g

Protein 44 g88.3%

Vitamin A 41.6% Vitamin C 5587.4%

Calcium 246.2% Iron 162.7%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients, except brandy and sherry, in a large sauce pot.
Simmer gently about 1 hour, stirring occasionally.
Remove from heat; carefully stir in brandy and sherry.
Return to heat; simmer 30 minutes.
Pour hot into hot jars, leaving 1/2-inch head space.
Remove air bubbles.
Adjust caps.
Process 30 minutes in boiling water bath.
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