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Brandied Mincemeat
OK, this isn't  something you'd necessarily  produce out of your garden, but it does make a great gift!  Nutrition info is based on a 1 tablespoon serving.

(Yields little over 6 pints)

2 quarts tart apples, pared, cored and diced (about 8 large)
4 cups cleaned cranberries (about 1 lb.)
1 (14-oz.) package golden raisins
1 (14-oz.) package dark raisins
1 (11-oz.) package currants
1 (12-oz.) package figs, chopped
2 medium oranges, seeded and ground (about 1 1/3 cups)
2 large lemons, seeded and ground (about 1 cup)
½ cup candied orange peel, chopped
½ cup candied lemon peel, chopped
2 cups brown sugar, firmly packed
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
¾ cup brandy
½ cup dry sherry

Combine all ingredients EXCEPT the brandy and sherry, in a large sauce pot. Simmer gently for about an hour, stirring occasionally. Remove from heat, carefully stir in the brandy and sherry. Return to heat and simmer for an additional half hour. Pour the mincemeat, hot, into hot jars, leaving ½-inch head space. Remove any air bubbles, then adjust caps. Process the jars 30 minutes in a boiling water bath.

Calories
37
Protein (g)
0.3
Cholesterol (mg)
0
Fat (g)
0.1
Carbs (g)
8.9
Sodium (mg)
2



Calories from:
Fat
0%
Carbs
96.7%
Protein
3.3%

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