Ingredients Jump to Instructions ↓

  1. 4 cups fresh or frozen cranberries, thawed

  2. 4 cups chopped peeled tart apples

  3. 1-1/2 cups chopped dried apricots

  4. 1-1/2 cups golden raisins

  5. 1 medium unpeeled navel orange, finely chopped

  6. 1/4 cup each red and green candied cherries

  7. 2-3/4 cups sugar

  8. 1 cup apple juice

  9. 1/4 cup butter

  10. 1/4 cup orange marmalade

  11. 1 teaspoon ground ginger

  12. 3/4 teaspoon each ground allspice, cinnamon and nutmeg Pastry for double-crust pie (9 inches)

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week. Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks. Yield: 2 pies (6-8 servings each). Editor's Note: Mincemeat mixture may be frozen for up to 3 months. Thaw in the refrigerator.


Send feedback