Recipe for Mincemeat

I began this as a response for Flower Lady, but it got too long so just decided to do a second post for the day.

I actually wrote down what I did....a miracle for me.

Glenda's Mincemeat (meatless)

2 lbs apples peeled, cored (8-10 apples)
1 lbs dark raisins
1/2 lb golden raisins
3/4-1 cup candied cherries
1 cup candied orange peel grated(I made this)
2 cups frozen peaches (I think fresh would work and and I wouldn't even peel them)
2 oranges chopped (from making the candied peel)
1 cup raw sugar (I just had it on hand)(brown sugar would work)
3/4 cup white sugar
1 cup boiled down apple cider (can purchase)
1 cup apple cider , almost to the brandy point
(can use brandy)
2 tsp cinnamon
1 tsp cloves
1/2 tsp grated nutmeg

I ran all the fruit including the orange peel through the KA grinder, then added sugars, ciders and spices, mixed and cooked for about 20 to 30 minutes. I let it 'ripen' at room temperature for a few days and then decided to cook it down and store in the fridge in a 1/2 gallon jar. I think it needs to age several weeks before using. If you use liquor, you wouldn't even need to put it in the fridge.

I tasted along to get it to my taste for sweetness, spice and tanginess (hardened cider). I was looking for a remembered taste. It was lots of fun. Now I am sending my sis two cups to see what she thinks. She is the real talented cook in the family.