Quick Mincemeat
A fast, brandy-soaked raisin and candied citrus mixture that brings warm spice and depth to apple or pear pies, crisps, and cobblers.
Prep 5 min · Total 48 hr 5 min · Makes about 1 1/2 cups
Ingredients
- 2/3 cup coarsely chopped raisins, dark or golden
- 1/2 cup chopped candied orange peel
- 1/4 cup brandy, plus more, if necessary
- Grated zest of one orange, preferably unsprayed
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons light or dark brown sugar
- 1/2 teaspoon ground cinnamon and nutmeg
- 1/4 teaspoon ground cloves
Directions
- Stir all the ingredients together in a bowl, then spoon the mixture into a jar and cover it.
- Set it aside for at least 1 to 3 days before you use it. After the 1st day, take a look: if the brandy has soaked in fast and the mixture seems dry, splash in another tablespoon or so, using only enough to make everything nicely moistened.
- Before baking, stir the mincemeat into an apple or pear fruit filling for a pie or crisp.