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Summer flew by and I know Fall will do the same. Before you know it holiday preparations will be in full gear. With that in mind, a friend of mine has been experimenting with mincemeat. I'm not a huge fan of traditional mincemeat but years ago in an old 1995 Canadian Living magazine I found a recipe for Cranberry Apple Mincemeat and I love it! It's great combination of textures, bright flavour and beautiful red colour make it a definite must-have on your Christmas baking list. It's great in tarts but also try spreading it over baked Brie or thinning it with a bit more apple juice to make a great sauce for a simple pound cake. Make it now and freeze it until the holidays arrive or put it in pretty jars for a great hostess gift. Cranberry Apple Mincemeat 1 medium orange, coarsely chopped4 cups cranberries 4 cups peeled and chopped apples 19 1/4 oz (2 3/4 cups) sugar 9 oz (1 1/2 cups) golden raisins 9 oz (1 1/2 cups) chopped dried apricot 6 oz (3/4 cup) apple juice 1/2 cup candied fruit 1/4 cup marmalade 2 oz (1/4 cup) unsalted butter 1 teaspoon ground ginger 3/4 teaspoon cinnamon 3/4 teaspoon nutmeg 3/4 teaspoon ground allspice 2 oz (1/4 cup) brandyPlace orange chunks in food processor and pulse till peel is in small chunks. Place in a large saucepan. Add all ingredients EXCEPT brandy.Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally until thick like jam, about 45 minutes. Add brandy, simmer until spoon dragged through the mixture leaves a hollow that fills in slowly, about 5 minutes.Let cool. Refrigerate airtight for 3 weeks or freeze for 3 months.
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Written by Tina Bacon
Monday, September 12 2011 16:20
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