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Cranberry-Apple Mincemeat Pies Recipe

Traditional mincemeat is too heavy for me, but this fruity version hits the spot. Other agree— few folks who've tried it stop at just one slice!

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12-16 Servings
Prep: 1-1/4 hour + cooling Bake: 40 min.

Ingredients

4 cups fresh or frozen cranberries, thawed
4 cups chopped peeled tart apples
1-1/2 cups chopped dried apricots
1-1/2 cups golden raisins
1 medium unpeeled navel orange, finely chopped
1/4 cup each red and green candied cherries
2-3/4 cups sugar
1 cup apple juice
1/4 cup butter
1/4 cup orange marmalade
1 teaspoon ground ginger
3/4 teaspoon each ground allspice, cinnamon and nutmeg
Pastry for double-crust pie (9 inches)

Directions

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.

Nutrition Facts: 1 serving (1 piece) equals 419 calories, 10 g fat (5 g saturated fat), 13 mg cholesterol, 147 mg sodium, 84 g carbohydrate, 3 g fiber, 2 g protein.

Cranberry-Apple Mincemeat Pies published in Country Woman Christmas Annual 2001, p42