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Mincemeat Pie Filling
Prep Time:  30 minutes Cook Time:  0 minutes
Yield:  Makes about 4 cups
Notes: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat. Otherwise it may not keep a month.
Submitted by:  toddwess Directions

1    Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month.

Original recipe found here.
4 tbsp    butter
1 cup    unsweetened apple juice
2    large apples, peeled, grated
1/2 cup    dark raisins
1/2 cup    golden raisins
1/2 cup    dried currants
1/2 cup    dried cranberries or cherries
1/2 cup    dried figs chopped
3/4 cup    candied mixed peel
1/2 cup    candied red cherries
   zest and juice of one orange
2/3 cup    packed dark brown sugar
1/3 cup    dark or light rum
1/3 cup    brandy or cognac
1/2 tsp    ground cinnamon
1/2 tsp    fresh ground nutmeg
1/4 tsp    ground ginger
1/4 tsp    ground cloves
1/4 tsp    salt