New-Fashioned Apple and Pear Mincemeat |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
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A slow-cooker version. Ingredients:
3 large apples, peeled, cored, and coarsely chopped |
3 firm bosc pears, peeled, cored, and coarsely shredded |
2 cups pear juice or 2 cups apple juice |
4 ounces dried apples, chopped |
1 cup golden raisin |
1 cup dried currant |
3/4 cup dark raisin |
3/4 cup dried cranberries |
3/4 cup chopped dried apricot |
3/4 cup finely chopped candied orange peel |
1 cup firmly packed dark brown sugar |
1/4 cup dry sherry |
1/4 cup brandy |
1/4 cup cider vinegar |
1/2 cup unsalted butter |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1 teaspoon ground nutmeg |
1 teaspoon ground mace |
1 teaspoon ground cloves |
salt (a pince) |
1 large orange, cut in half |
1/4 cup brandy |
Directions:
1. Add the first 21 ingredients to a slow cooker.
2. Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
3. Stir the mixture well to combine.
4. Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
5. Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
6. Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
7. Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
8. Keeps in the refrigerator for up to 6 months.
9. Use cold, directly out of the refrigerator.
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