Page 86 - United States of Pie

1 cup dried currants

2 /3 cup chopped pecans
1 cup dark brown sugar

½ cup unsulfured molasses
½ cup apple juice
½ cup brandy
¼ teaspoon ground nutmeg, preferably freshly grated
1½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon ground ginger

1 teaspoon kosher salt
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
Juice of 1 medium orange
Juice of 1 medium lemon

For canning (optional)

Four 8-ounce jars, with lids and sealing rings

Melt the butter in a large pot over medium heat. Add the apples,
and stir well to coat them completely in the butter. Add all the
remaining ingredients to the pot. (It doesn’t matter what order you
add them in, or how quickly; the mixture will be simmering for quite a
while.) Give everything a good stir, and bring the mixture to a boil
over medium heat. When it reaches a boil, reduce the heat to low

and simmer, stirring occasionally, for 45 minutes. By this stage, the
mixture will have reached a jammy consistency. The apples should
have broken down, the various dried fruits should be
indistinguishable, and the whole mixture should be a dark brownish
color.
Remove the pot from the heat. If you will be storing the mincemeat
for up to 1 month, divide the contents among four clean 8-ounce jars,

and store them in the refrigerator. If you prefer to can the mincemeat
for longer storage, follow the instructions below.
To can the mincemeat: First sterilize the empty jars and their lids
and sealing rings by submerging them in boiling water for 10
minutes. With kitchen tongs, carefully remove the jars from the