| Homemade Mincemeat: Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy. Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month.
Note: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat. Otherwise it may not keep a month.
Makes about 4 cups (1 Liter) of Mincemeat.
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4 tablespoons (55 grams) butter
1 cup (240 ml) unsweetened apple juice
2 large apples, peeled, cored, and grated (Braeburn, Honeycrisp, Jonagold, Granny Smith and Golden Delicious are good choices)
1/2 cup (90 grams) dark raisins
1/2 cup (90 grams) golden raisins
1/2 cup (70 grams) dried currants
1/2 cup (75 grams) dried cranberries or cherries
1/2 cup (100 grams) dried figs (or prunes or dates), chopped
3/4 cup (120 grams) candied mixed peel
1/2 cup (100 grams) candied red cherries, chopped
Zest and juice of one orange or lemon
2/3 cup (140 grams) packed dark brown sugar
1/3 cup (80 ml) dark or light rum
1/3 cup (80 ml) brandy or cognac
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt