Mincemeat

Pie for the holidays!

Adapted from Saveur magazine

Makes 1 quart, enough for 1 pie

Ingredients

¾ cup golden raisins
¾ cup currants
6 tablespoons dark brown sugar
¼ tsp freshly grated nutmeg
¼ tsp ground cinnamon
¼ tsp ground mace
¼ cup brandy or rum
Pinch of salt

1 granny smith apple
3 tbsp. mixed candied orange and lemon peel
4 oz beef suet
1 tbsp. blanched almonds, finely chopped
Half a lemon
Half an orange
¾ cup raisins

Instructions

1. Peel, core and finely dice apple, and put in medium mixing bowl.
2. Finely chop the candied peel, and add to bowl.
3. Finely chop the suet, and add to bowl.
4. Finely choppy the almonds, and add to bowl.
5. Zest and juice the lemon into the bowl.
6. Zest and juice the orange into the bowl.
7. Combine all remaining ingredients in the bowl. Mix well.
8. Transfer to a large clean jar with a tight-fitting lid.
9. Refrigerate. After a week or so, turn upside down to let the juice coat everything. Leave upside down for a day or so; then turn right side up.
10. Keep refrigerated for at least 2, and up to 12 months.