HOMEMADE APPLE MINCEMEAT

2 lemons
6 cooking apples (about 2 lb)
2 cups packed brown sugar
1/2 pound mixed candied peel ( about 1 1/2 cups)
1 cup cranberries
1 cup golden raisins
1 cup dry currants
1 cup cider (or apple juice)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/2 cup brandy, preferably Calvados
1/2 cup butter
1 cup chopped toasted walnuts

Grate rind and squeeze juice from lemons into large saucepan.

Peel and core apples; chop coarsely and add to pan. Stir in sugar, peel, cranberries, raisins, currants, cider, cinnamon, nutmeg, salt, pepper and allspice. Bring to boil; reduce heat and, stirring occasionally, simmer over medium-low, uncovered, for 35 minutes.

Stir brandy into mincemeat and simmer, stirring, 5 to 10 minutes longer or until thickened. Remove from heat; stir in butter and walnuts.

Let cool; store in airtight container in refrigerator for 3 to 4 weeks or freeze for longer storage.

TO MAKE MINCEMEAT PIE OR TARTS:

FOR A DOUBLE-CRUST (9-INCH OR 10-INCH) PIE:
Use about 4 cups mincemeat, adding 1/4 cup brandy if desired. Bake in 425 degree F oven for 15 minutes; then reduce heat to 350 degrees F and bake another 30 minutes or until golden brown.

FOR TWELVE 2-INCH TARTS:
Use about 2-1/4 cups mincemeat. Bake in 425 degree F oven for 15 minutes; then reduce heat to 350 degrees F and bake another 10 to 15 minutes or until golden brown.

Makes about 7 cups mincemeat
Source: Canadian Living magazine, December 26, 1987

Category:  Desserts, Fillings, Frostings
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