Recipe - Meatless Mincemeat

2 pound Granny smith or other tart;
firm apples
2 pound Macintosh apples
2 md Oranges
2 md Lemons
2 One half cup (one 15 or 16ounce package)
dark or golden raisins
1 2/3 cup Currants; (one 12ounce
package)
One half cup Diced candied orange peel
1 One fourth cup Light brown sugar
2/3 cup Dark rum or brandy
One fourth cup Distilled white vinegar
8 tablespoon Unsalted butter
1 teaspoon Freshly grated nutmeg
1 teaspoon Ground cinnamon
One half teaspoon Ground cloves
One half teaspoon Ground ginger

Peel, halve and core the apples. Grate them coarsely by hand or in the food
processor. Place the grated apples in a large nonreactive saucepan. Grate
the zest, then squeeze and strain the juice from the oranges and lemons and
add zest and juice to the pan. Add the remaining ingredients and stir well
to mix.

Bring the mixture to a simmer over low heat, stirring occasionally.
Continue cooking about 45 minutes longer, stirring often, until the mixture
is reduced to a thick, jamlike consistency. Cool the mincemeat. Pack in
clean jars and refrigerate until needed.

Yield: Above quantity makes two 9inch pies

Notes: Recipe courtesy of Nick Malgieri

Recipe by: Cooking live Show #9013

Posted to MCRecipe Digest V1 #969 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997