(one 15 or 16-ounce package) dark or golden raisins
1 2/3 Tasse
Currants; (one 12-ounce package)
1/2 Tasse
candied orange peel diced
1 1/4 Tasse
light brown sugar
2/3 Tasse
Dark rum or brandy
1/4 Tasse
white vinegar distilled
8 Esslöffel
butter unsalted
1 Teelöffel
nutmeg freshly grated
1 Teelöffel
cinnamon ground
1/2 Teelöffel
cloves ground
1/2 Teelöffel
ginger ground
die Zubereitung:
Peel, halve and core the apples. Grate them coarsely by hand or in the food processor. Place the grated apples in a large non-reactive saucepan. Grate the zest, then squeeze and strain the juice from the oranges and lemons and add zest and juice to the pan. Add the remaining ingredients and stir well to mix.
Bring the mixture to a simmer over low heat, stirring occasionally. Continue cooking about 45 minutes longer, stirring often, until the mixture is reduced to a thick, jam-like consistency. Cool the mincemeat. Pack in clean jars and refrigerate until needed.
