- 4 medium local apples, peeled, cored and quartered
- 8 ounces golden raisins
- 6 ounces dark raisins
- 6 ounces dark brown sugar
- ½ cup apple juice
- ½ cup brandy or cognac
- 1 orange, zested and juiced
- 3 teaspoons ground cinnamon
- Pinch of salt
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon freshly ground allspice
- ½ teaspoon freshly ground clove
- 1 teaspoon ground ginger
- ¼ cup finely chopped candied ginger
- 6 tablespoons local butter, small dice
- 1½ cups local pecans
So many people are anxious about mincemeat but we needn’t be. Don’t let the name fool you. There’s no meat in our mincemeat. Traditional English mincemeat is made with beef suet but we’ve replaced it with good ol’ local butter. Apples, raisins and Christmas spices…what’s not to like?
Place all of the ingredients into the bowl of a food processor and pulse until mixture is roughly chopped. Depending on the size of your food processor, you may need to do this in 2 batches. Place in an airtight container and store in the refrigerator for at least 3 days before using. We used quart Mason jars. Can be stored for up to 3 months.
When it’s time to bake, line a pie plate with pie dough. Add one quart mincemeat filling. Top with another layer of pie dough. Seal and crimp edges. Be sure to adequately vent the top of the pie so that steam can escape and the pie filling doesn’t bubble out of the pie. We recommend baking the pie on a sheet pan just in case. Individual pies also work well.