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Brandied Mincemeat

Quick.easy.cooking's picture
Ingredients
  Tart apples 2 Quart, pared, cored and diced
  Cleaned cranberries 4 Cup (64 tbs)
  Golden raisins 14 Ounce (1 Package)
  Dark raisins 14 Ounce (1 Package)
  Currants 11 Ounce (1 Package)
  Figs 12 Ounce, chopped (1 Package)
  Oranges 1 1⁄3 Cup (21.33 tbs), seeded and ground
  Lemons 1 Cup (16 tbs), seeded and ground
  Chopped candied orange peel 1⁄2 Cup (8 tbs)
  Chopped candied lemon peel 1⁄2 Cup (8 tbs)
  Brown sugar 2 Cup (32 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 (12 tbs)
  Dry sherry 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
Canadian
Method: 
Boiled

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