I can hear it now. “This is NOT mincemeat!” But you are in for one heck of a surprise, especially when the smell of this recipe starts drifting through every room of the house. If you close your eyes, you’d swear you were transported to our ancestors’ kitchens.
If you have children who have never tried mincemeat, give this a shot. When it has cooled sufficiently, simply place the recipe below in a pie shell and top with another pie crust on top. Vent and bake for 40 minutes, or until the crust is golden brown. Remove to cool completely before serving.
This mincemeat recipe can be used in any cookie, tart or holiday recipe that requires mincemeat.
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- 1 1/2 cups orange juice
- 1 cup orange marmalade
- 1 cup raisins or golden raisins
- 1 cup dried cranberries
- 1 cup dried apricots, diced
- 2 tart apples, such as Granny Smith, Suncrisp or Delicious
- 3 tablespoons molasses
- 1 teaspoon cinnamon
- 1/2 teaspoon each salt, nutmeg and ginger
- 2 teaspoons rum extract
- 1 In a large saucepan, whisk orange juice and marmalade
- 2 Peel, core and chop apples and add to juice mixture along with remaining ingredients
- 3 Bring to a boil over mediumhigh heat, stirring well
- 4 Reduce temperature to low and simmer 30 minutes, or until most of the liquid has evaporated
- 5 Stir, while helping to break up ingredients, often while simmering
- 6 Remove from heat, transfer to a bowl, stir in rum extract and cover to refrigerate for at least 24 hours before using in pies, cookies or anything you can think of actually, it's that good