A Deliciously Easy Take on a Holiday Classic!
Bring the holiday spirit into your house with
Florence’s Classic Mincemeat Pie Filling
INGREDIENTS:
2 pounds apples (5-6 medium apples), washed, peeled, cored, and quartered
1 cup seedless raisins (and/or currants and/or golden raisins aka sultanas)
⅓ cup apple cider vinegar
⅔ cup orange juice
1/2 stick butter (or suet, if you wish to be very traditional!)
2/3 cup brown sugar
1½ teaspoons ground cinnamon (or more to taste)
1 teaspoon ground nutmeg (or more to taste)
½ teaspoon ground cloves (or more to taste)
2-3 tablespoons brandy (optional)
Note: While you are welcome to add ground beef, mutton, and/or venison to make it a VERY traditional mincemeat pie, Innkeeper Florence sticks with the flesh of the apples to create a delicious modern take of this holiday classic.
INSTRUCTIONS:
Chop the apples finely with a knife or food processor (the processor will make less uniform shapes, so chopping is better if you have time.)
2. In a medium, heavy pot, combine the apples, raisins and/or currants, cider vinegar, orange juice, butter, brown sugar, cinnamon, nutmeg, and cloves.
3. Place over low heat and simmer very slowly for about 30-45 minutes, stirring frequently to prevent sticking.
4. Remove from heat and stir in brandy if using.
5. Let cool, then pack into a sterilized quart mason jar. Store in refrigerator.
When making a classic Mincemeat Pie, we recommend using approximately 2 cups filling per 9-inch pie or 4 cups for a 10 inch pie. Use with Florence’s Buttery Crust recipe and serve with Old-Fashioned Hard Sauce. Happy Holidays!