Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Mincemeat is especially nice to have on hand for adding a remarkable depth to fruited pie fillings. I also like to use it as a filling for crepes, and sometimes incorporate several tablespoons into a stuffing for the holiday turkey. Jarred, this mincemeat has a lifespan of about a year in the refrigerator of course. Dried Fruit & Spice Mincemeat makes a nice hostess gift for a friend who likes to cook.
- 1 1/2 Cups Dark Raisins
- 1 1/2 Cups Golden Raisins
- 1 1/2 Cups Dried Currants
- 1 1/2 Cups Dried Peaches (Diced Into Large Chunks)
- 1 1/2 Cups Dried Apricots (Diced Into Large Chunks)
- 1 1/2 Cups Pitted Dates (Diced Into Large Chunks)
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Freshly Grated Nutmeg
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Ginger
- 1/3 Cup Dark Corn Syrup
- 1 1/3 Cups Dark Rum
- 3/4 Cup Brown Sugar
- 2 Cups Apple Juice
- 8 Tablespoons Unsalted Butter
- In a large-size bowl combine dark raisins, golden raisins, currants, peaches, apricots, and dates. Set aside.
- In a large-size nonreactive pan combine cinnamon, nutmeg, allspice, and ginger. Stir in corn syrup, run, brown sugar, apple juice, and butter. Bring to a boil over a medium-high heat. Boil for 4 minutes. Remove from heat and pour hot liquid over dried fruit. Stir to combine.
- Cool to room temperature. When completely cooled pour into clean glass mason jars and seal tightly. Place in refrigerator.
- Makes About 11 Cups.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen