Mincemeat Pie Filling

allspice apple apple cider apricot cherry cinnamon clove cranberry currant fig ginger nutmeg orange raisin rum thanksgiving

Rick Martinez

Servings

Source

Ingredients

2 large Granny Smith apples, peeled, cored, chopped

1 cup apple cider

1 cup candied red cherries

⅔ cup dark brown sugar

½ cup dried apricots, chopped

½ cup dried cherries

½ cup dried cranberries

½ cup dried currants

½ cup dried figs, chopped

1 tablespoon finely grated orange zest

½ cup fresh orange juice

½ cup golden raisins

½ cup raisins

¼ cup schmaltz or unsalted butter

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon kosher salt

1 cup dark rum, divided

Method

Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 30–25 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop.

Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.