Mincemeat

medium piece of ginger

6 lemons, washed

4 oranges, washed

400 g sugar

1/2 C golden raisins
1/2 C dried cherries

1/2 C dried figs

1/2 C apple juice

1/3 C brandy

70 g brown sugar
1 t pumpkin pie spice
1/8 t salt

2 T butter

2 T extra brandy

Using a vegetable peeler, peel ginger and discard skin.

Slice very thinly and measure out 1/4 C.

Boil in about 4 C water for 15 mins.

Meanwhile, using a vegetable peeler, remove citrus peel.

Add to boiling ginger and continue to boil 15 mins.

Strain and measure out 1 C ginger citrus water.

Return ginger, peel, and 1 C ginger citrus water to the pot.

Stir in sugar and boil for 30 mins or until syrup reaches 225 F.
Strain ginger citrus simple syrup for another use.
Roughly chop candied ginger and citrus peel.

Roughly chop raisins, cherries, and figs.

Return fruits to the pot and add apple juice and 1/3 C brandy.

Add brown sugar, pumpkin pie spice, salt, and butter.

Bring to a boil over medium heat.

Reduce heat and simmer for 30 mins or until liquid is almost evaporated.
Remove from heat, stir in 2 T brandy, cover, and chill.

joyofbaking