Monday, December 03, 2012

Cranberry Mincemeat (meatless)

I have plenty of suet in the freezer, but this style of mincemeat does not require any, making it perfect for a water-bath canner. I didn't bother with mine, as they'll get stored in the freezer and fridge, but if you decide to preserve any thirty minutes in a water-bath canner for quart sized jars ought to do it.

You Will Need:

4 large apples, pared and diced
1 pound fresh cranberries
12 ounces chopped dried apricots
1 lb. dark raisins
1 lb. sultanas
1/2 cup candied ginger peel
1 cup candied orange and lemon slices (or just candied peel if that's what you have)
1/2 lb. dried currants
2 medium oranges, ground (seeds removed)
2 large lemons, ground (seeds removed)
2 cups brown sugar
2 tablespoons mixed spice
1 teaspoon ground ginger
1 quart apple juice (or cider if you have it)
3/4 cup brandy
1/2 cup apple brandy

Mix everything except the booze in a large stock pot and bring slowly to a  boil over medium heat, stirring until sugar dissolves. Reduce heat to simmer, and cook until thick-about 1 hour. Remove from heat, stir in booze, and return to heat. Simmer 30 minutes longer, or until most of the liquid has been absorbed.

Pack into hot, sterilised  quart jars leaving 1/2 inch headspace. Remove air bubbles, and adjust caps. If canning, do 30 minuttes in a water bath canner, or store in fridge if planning to use soon. Makes about 3 1/2 quarts.

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