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Author Notes: A Michigandian interpretation of the English classic. I started with Sherri Brooks Vinton's recipe for Mincemeat in Put 'Em Up!--but before I knew it, I had chucked out half the ingredients. I added in my favorite ingredients, like Michigan dried tart and sweet cherries, Grade B Maple syrup, Ida Red apples. Mace and star anise go wonderfully with the cherries. - Hilarybee
Makes 5-6 pints
- 1 Orange, well washed
- 3 cups Apple Cider Vinegar
- 1 cup Dried Sweet Cherries
- 1 cup Dried Tart Cherries
- 1 cup Raisins
- 1 cup Hazelnuts, blanched, skinned and chopped
- 1 cup Brown Sugar
- 1 cup Grade B Maple Syrup
- 1 tablespoon Fresh Ginger, grated
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Star Anise
- 1/2 teaspoon Ground Mace
- 9 Baking Apples, peeled, cored diced
- Prepare a water bath canner and sterilize 6 pint jars (or half pint jars, whatever size you want to use!), lids and rings (or weck jars and seals) in boiling water. Sterilize all equipment you plan to use- funnel, ladle, etc.
- Puree the orange and one cup of vinegar in a food processor. Pour into a large saucepan or dutch oven. Add the cherries, raisins, hazelnuts, spices and salt. Heat on low heat for 12-15 minutes.
- Add the prepared apple pieces. Increase the heat to medium and bring the mincemeat mixture to a boil. Allow to boil briefly, only 2 or 3 minutes.
- Reduce the heat to low, and simmer until the apples are cooked and the dried fruit are soft and juicy. This will take at least 30 minutes. If your apples are drier, you may need to add a 1/2 cup of water if the mixture gets too dry.
- Ladle the mincemeat into the prepared jars, making sure to leave a 1/2 inch of head space. Wipe the rim of the jars clean and make sure that there are no bubbles or contaminants. Process for 15 minutes. Turn off heat and let the jars sit in the hot water for another 5 minutes. Let jars stand for one day. Check seals. Mincemeat will last about 12 months when kept in a cool, dry place. I like to keep the jars in my cellar.