Cranberry mincemeat

30 - 2 oz sev

Ingredients

Quantity Ingredient
4 cups Cranberries; fresh/frozen
1 cup Water;
4 larges Apples; (2 lbs.) cored and coarsely chopped
1 cup Molasses; dark or light
¼ cup Cider vinegar;
1 teaspoon Allspice;
1 teaspoon Cinnamon;
¼ teaspoon Nutmeg;
2½ cup Packed brown sugar;
¾ cup Mixed candied-fruit; finely chopped

Directions

In a six-quart pan bring water and cranberries to a boil over high heat. Cover and cook for 5 minutes or until cranberries pop open.

Stir in remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered for about one hour, stirring occasionally. The mixture should be as thick a jam. Cover and store in refrigerator for up to a month. Freeze for longer storage. Make 2-½ quarts or 30 2-oz servings. Can be used as an alternative to traditional mincemeat recipes, as a side dish or relish or relish or eaten as is.

By Marie Kanooth, Vancouver, Wash. Source: Friendly Exchange; Farmers Insurance Group Magazine, Winter 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-01-94

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