In the holiday spirit, make a traditional mincemeat pie

By Jim Bailey
theyankeechef.blogspot.com

I can hear it now: “This is not mincemeat.” Still, you’re in for one heck of a surprise, especially when the aromas of this recipe starts wafting into every room of the house. If you closed your eyes, you would swear you were in your ancestors’ kitchen. If you have any children who have never had mincemeat, give this a shot.

When it has cooled sufficiently, simply place the recipe in a pie shell, and top with another pie crust. Vent and bake for 40 minutes, or until the crust is golden brown. Remove to cool completely before serving. This mincemeat recipe can be used in any cookie, tart or holiday recipe that requires mincemeat.

1 1/2 cups orange juice
1 cup orange marmalade
1 cup raisins or golden raisins
1 cup dried cranberries
1 cup diced, dried apricots
2 tart apples, such as Granny Smith, Suncrisp, Delicious or Braeburn
3 tablespoons molasses
1 teaspoon cinnamon
1/2 teaspoon each salt, nutmeg and ginger
2 teaspoons rum extract

In a large saucepan, whisk orange juice and marmalade. Peel, core and chop apples and add to juice mixture along with remaining ingredients. Bring to a boil over medium-high heat, stirring well. Reduce temperature to low and simmer 30 minutes, or until most of the liquid has evaporated. Stir, while helping to break up ingredients, often while simmering.

Remove from heat, transfer to bowl, stir in rum extract and cover to refrigerate for at least 24 hours before using in pies, cookies or anything you can think of.

Makes about 3 to 3 1/2 cups

Schiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.