This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 6 to 8 cups of fruit per recipe. Of course, you can use more, or less of the mincemeat mixture if you wish.) Simply toss the desired amount with your sliced fruit and proceed with the recipe. Because the candied oranges are sweetened and the mixture has brown sugar in it, you can reduce the sugar by 3 tablespoons, or more (because it's so flavorful) in whatever recipe you're using.
Dried currants or cranberries can replace the raisins, for a different look or flavor. This will keep for weeks, or even months, before you plan to use it. The taste of the brandy will mellow nicely the longer it sits. In lieu of brandy, try dark rum, whiskey, or orange liqueur, such as Grand Marnier.
Ingredients
2/3 cup (90g) coarsely chopped raisins (dark or golden)
1/2 cup (60g) chopped candied orange peel
1/4 cup (60ml) 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 (each) ground cinnamon and nutmeg
1/4 teaspoon ground cloves
Steps
Mix everything together in a bowl, then pack into a jar. Cover.
Let the mixture stand for at least one to three days before using. Check after the first day: If the liquor has absorbed quickly, and the mixture appears dry, add another tablespoon or so, just enough so the mixture is thoroughly moistened.
Add to an apple or pear-based fruit filling for a pie or crisp prior to baking.
