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Cranberry-Apple Mincemeat Pies

 Cranberry-Apple Mincemeat Pies
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!
12-16 ServingsPrep: 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).

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Cranberry-Apple Mincemeat Pies (continued)

Editor's Note: Mincemeat mixture may be frozen for up to 3 months. Thaw in the refrigerator.
Nutritional 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.