Frozen Apricot Mincemeat
|Apricots||3 Pound (firm)|
|Orange||1 Large, grated rind and juiced|
|Dry white wine/Vermouth||3⁄4 Cup (12 tbs)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Sultana/Bleached raisins||2 Pound|
|Margarine||1⁄4 Cup (4 tbs)|
|Brandy/2 tsp brandy flavoring||2 Tablespoon|
|Chopped pecans||1 Cup (16 tbs)|
Rinse and pit apricots.
Slice into a heavy saucepan.
Stir in the next 6 ingredients and bring slowly to a boil.
Reduce heat and cover.
Steam-cook 10 minutes.
Uncover and cook until thickened, about 20 minutes.
Add brandy and pecans.
Cool and scrape into 3 or 4 foil-lined pie pans.
Chill, then freeze.
Lift out of pans and rewrap airtight, return to the freezer until needed.
To use, unwrap, place in pastry-lined pie pan.
Cover with a pastry top or pastry strips.
Bake as you would a regular mincemeat pie, allowing 15 to 20 minutes longer if filling is still frozen.