Cranberry-Apple Mincemeat Pies |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree few folks who've tried it stop at just one slice! Ingredients:
4 cups fresh or frozen cranberries, thawed |
4 cups chopped peeled tart apples |
1-1/2 cups chopped dried apricots |
1-1/2 cups golden raisins |
1 medium unpeeled navel orange, finely chopped |
1/4 cup each red and green candied cherries |
2-3/4 cups sugar |
1 cup apple juice |
1/4 cup butter |
1/4 cup orange marmalade |
1 teaspoon ground ginger |
3/4 teaspoon each ground allspice, cinnamon and nutmeg |
pastry for double-crust pie (9 inches) |
Directions:
1. In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week.
2. Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil.
3. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks. Yield: 2 pies (6-8 servings each).
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