Old-time mince m*atless

1 Servings

Ingredients

Quantity Ingredient
1 can (303) of red tart pitted cherries
½ pounds Brown sugar; (or substitute)
1 pounds Golden seedless raisins
1 pounds Dark seedless raisins
1 Box; (16-oz) currants
8 ounces Candied citron finely chopped
1½ cup Chopped orange pulp
⅓ cup Minced fresh orange peel
¼ cup Lemon juice
2 teaspoons Grated lemon rind
1 cup Tart jelly; ( i use marionberry or tart apple)
1 cup Dark molasses
3 cups Sweet cider
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Cloves
1 teaspoon Allspice
1 teaspoon Mace
½ teaspoon Ginger
½ teaspoon Ground black pepper
3 quarts Pealed chopped tart apples; (about 4 lbs, I use granny smith)
2 tablespoons Brandy extract; (or a slosh of brandy)

Directions

This makes about 6 1½ pints.. enough per jar for a typical 9 inch pie Drain cherries reserving juice. In a large saucepan or kettle (and on a cool morning) combine cherry juice, sugar, raisins, currants, citron, orange pulp, orange peel, lemon juice, lemon rind, jelly, molasses, cider and spices, mix well and bring to slow boil, stirring occasionally

Add cherries, apples and brandy, bring to full boil.

Don't overcook!

Fill hot sterilized jars leaving 1 inch head space..take care to distribute liquid and solid evenly

adapted from Spices of the World cookbook, 1964 Posted to fatfree digest by elle <elle@...> on Aug 14, 98, converted by MM_Buster v2.0l.

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