Plum and Apple Mincemeat

Name: Plum and Apple Mincemeat
Yield: makes four 12-ounce jars
Ingredients: 2 1/4 pounds plums; Finely grated zest and juice of 2 to 3 oranges (you need 3/4 cup plus 2 tablespoons juice); 1 pound, 2 ounces russet apples, peeled, cored, and chopped into 3/8-inch cubes; 1 1/4 cups currants; 1 1/4 cups raisins; 1 1/4 cups golden raisins; 1/3 cup orange marmalade; 1 1/4 cups Demerara sugar; 1/2 teaspoon ground cloves; 2 teaspoons ground ginger; 1/2 of a whole nutmeg, grated; 1/4 cup ginger wine or cordial (optional); 3/4 cup chopped walnuts; 1/4 cup brandy or sloe gin

January 24, 2012

Season: September to October. The term mincemeat originated in the fifteenth century, when chopped meat was preserved with a combination of dried fruit, sugar, and aromatic spices. During the seventeenth century, suet replaced the meat and has been used ever since. This recipe is a departure on several fronts: it uses fresh fruit as well as dried, and it contains no suet. In fact, it contains very little fat (only the oil in the walnuts). The result is light and fruity, but with all the rich, warm spiciness of a traditional mincemeat. If you can’t find russet apples, any good eating apple can be used.

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