The instant I tell people I’ve been making mincemeat I see an immediate look of disgust and have to answer a barrage of questions about the content and history of this delicious chutney.  And, that’s basically what it is: chutney.  So, let’s start off by dispelling a few myths about mincemeat and talk about the history a little bit.

Mincemeat pies have been made for nearly a thousand years, and yes, they did used to have meat in them.  They are among the first of many food items made popular by the heavy amount of spices used to make something probably very gross into something actually very palatable.  Like many old peasant recipes, mincemeat pies were valued for being flexible, filling, and long lasting.  They were traditionally made with any type or part of meat as a way of preserving meat without loads of salt or drying, instead using alcohol, vinegar, and spices.  Originally more meat than fruit and more of a main course than a dessert, over the years it has evolved into a dish more fruit than meat, more sweet than savory, making the journey from a preserved meat dish to a basic chutney.  In fact, most modern mincemeat recipes only use suet (beef fat) if they use any meat at all, and suet is easily substituted for vegetable shortening.  You should feel free to play with this recipe, using what you have at your disposal when it comes to the fruits, vinegars, and alcohols; however, keep in mind that in order for it to keep the traditional flavor of a true mincemeat, you should always include a vinegar, an alcohol, a shortning, nutmeg, cloves, and cinnamon.

Ingredients:

1 c. dried fruit, minced
1 c. raisins
4 c. apples, peeled, cored, diced
zest and juice of 1 orange
½ c. sugar
½ c. apple cider vinegar
1 c. apple jack, brandy, wine, or port
1 t. cinnamon
½ t. ginger
¼ t. nutmeg
pinch of cloves
¼ c. vegetable shortening (I use Crisco, which is the most like suet and has the least additives)

1. Choose a selection of your favorite dried fruits, mincing the larger fruits onto raisin sized pieces.  I use cranberries, dates, figs, and prunes.
2. Peel core and dice the apples (fig 2-3) into quarter inch pieces.
3. Combine all ingredients in a 4-quart heavy bottomed or non-stick pan.  Cook until apples disintegrate forming a saucy paste around the dried fruits (fig 4).
4. Serve warm with a meal or use as pie filling.  Mincemeat will last refrigerated for several months.  If you are experienced in canning, you can also can this recipe processing for 15 minutes in a waterbath canner.