Brandied Mincemeat Recipe
Ingredients
| 2 quarts tart apples, pared, cored and diced | ||
| Cranberries | 4 Cup (16 tbs), cleaned | |
| 1 14-ounce package golden raisins | ||
| 1 14-ounce package dark raisins | ||
| 1 11 -ounce package currants | ||
| 1 12-ounce package figs, chopped | ||
| 1 1/3 cups seeded and ground oranges | ||
| 1 cup seeded and ground lemons | ||
| Candied orange peel | 1/2 Cup (16 tbs), chopped | |
| Candied lemon peel | 1/2 Cup (16 tbs), chopped | |
| Brown sugar | 2 Cup (16 tbs), firmly packed | |
| Cinnamon | 1 Tablespoon | |
| Allspice | 2 Teaspoon | |
| Nutmeg | 2 Teaspoon | |
| Cloves | 1 Teaspoon | |
| Ginger | 1 Teaspoon | |
| Apple cider | 1 Quart | |
| Brandy | 3/4 Cup (16 tbs) | |
| Dry sherry | 1/2 Cup (16 tbs) | |
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.
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.
Chef
