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
Orange, well washed
Apple Cider Vinegar
Dried Sweet Cherries
Dried Tart Cherries
Hazelnuts, blanched, skinned and chopped
Grade B Maple Syrup
Fresh Ginger, grated
Ground Star Anise
Baking Apples, peeled, cored diced
In This Recipe
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. Add the remaining 2 cups of vinegar. Heat on low heat for 12-15 minutes.
Add the prepared apple pieces, brown sugar and maple syrup. 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.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com