A mix of apples works well in this recipe. Choose some like MacIntosh that will cook down easily, and other firmer varieties that will leave some chunks in the filling. Substitute dried cranberries or other dried fruit for the apricots.
Servings: 7cups / [i]1.75 liter[/i]
Author: Mary Gillespie
Ingredients
8cups/ 2 liters diced applesapproximately 10 medium apples
1cup/ 1 cup sultana raisins
1cup/ 1 cup chopped apricots
1/4cup/ 60 ml chopped candied ginger
1-1/4cups/ 310 ml brown sugar
1cup/ 250 ml apple cider or apple juice
1/4cup/ 60 ml olive oil
3/4cup/ 180 ml orange juice
1teaspoon/ 5 ml cinnamon
1/2teaspoon/ 2.5 ml ginger
1/4teaspoon/ 1.25 ml cloves
1/4teaspoon/ 125 ml nutmeg
1/4teaspoon/ 1.25 ml salt
1tablespoon/ 15 ml grated orange rindoptional
1/4cup/ 60 ml rum
Instructions
Place all ingredients except orange rind and rum in 4 qt / 4 liter slow cooker.
Place lid on slow cooker and turn to high.
When mixture starts simmering, remove lid and let simmer for 3 hours or until the mixture starts to thicken. Continue to cook for 30-45 minutes, or until the mixture has the consistency that is slightly thinner than jam.
Add orange rind (if using) and rum. Bring back to a simmer for 15-20 more minutes.
Let the mincemeat cool completely before using. The flavor will improve if it sits for a least one day. Refrigerate for up to 5 days, or freeze for up to one month.