2 c apple cider
1 c raisins
1/2 c dried currants
1 1/2 c apples; peeled and chopped
1/4 lb ground caribou meat
1 ts ground cinnamon
1 ts ground cloves
1 ts ground ginger
1/2 ts ground nutmeg
1/4 ts ground allspice
1/4 c brandy or dark rum
1 pastry recipe
In a heavy 2-quart saucepan, combine cider, raisins, and currants. Cover
and heat to boiling over high heat. Reduce heat to low and simmer 30
minutes, stirring occasionally. Add apples, caribou, cinnamon, cloves,
ginger, salt, nutmeg, and allspice. Simmer 2 hours longer. Add water as
necessary to keep mincemeat from sticking to saucepan. Cool mincemeat to
room temperature, add the liquor and let sit at least overnight before
making pies.
Mincemeat can be kept in a cool place in a stone crock for 2 weeks, canned
or frozen. If frozen, thaw mincemeat before making pie.
Prepare pastry and refrigerate until ready to use-at least 30 minutes. Heat
oven to 350’F. Divide pastry; roll out bottom crust and roll out and cut
strips for a top lattice. Carefully spoon mincemeat into crust-lined pie
plate. Place pastry strips one at a time across mincemeat to create a woven
grid. Lift edge of bottom crust over ends of strips. Pinch together and
flute edge. Bake pie 50 to 55 minutes or until crust is lightly browned and
filling bubbles. Cool 10 minutes on wire rack before cutting.
Serve with a scoop of vanilla ice cream on the side.
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Yields
8 servings