Mincemeat

December 13, 2006

Makes about 8 cups

2	cups golden raisins
2	cups dark raisins
2	cups currants
1 1/2	cups dried apricots, finely chopped
	Grated rind and juice of 1 medium orange (about 1/2 cup juice)
	Grated rind and juice of 1 lemon (about 1/4 cup juice)
2	cups dark brown sugar
1/2	teaspoon ground cinnamon
1/4	teaspoon ground allspice
1/4	teaspoon freshly grated nutmeg
1/4	teaspoon ground cloves
6	tablespoons brandy, or more to taste

1. In a large bowl, combine golden and dark raisins, currants, apricots, orange and lemon rind and juices, brown sugar, cinnamon, allspice, nutmeg, cloves, and brandy. Mix thoroughly.

2. Spoon the mincemeat into sterilized containers, seal with the lid, and store in a cool place for at least 1 week or for up to several months. Adapted from Jane Kelly