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old-time-mince-meatless recipe

Date: Fri, 14 Aug 98 14:39:45 -0900
From: elle (elle@europa.com)

Since its canning season, I decided to send my adaption of 

Old-Time Mince m*atless

This makes about 6 1 1/2 pints..
 enough per jar for a typical 9 inch pie

1 303 can of red tart pitted cherries
1/2 lb brown sugar (or substitute)
1 lb golden seedless raisins
1 lb dark seedless raisins
1 about lb box currants
8 oz candied citron finely chopped
1 1/2 c chopped orange pulp
1/3 c minced fresh orange peel
1/4 c lemon  juice 
2 tsp grated lemon rind
1 c tart jelly ( i use marionberry or tart apple)
1 c dark molasses
3 c sweet cider
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp allspice
1 tsp mace
1/2 tsp ginger
1/2 tsp ground black pepper
3 qt pealed chopped tart apples (about 4 lbs, I use granny smith)
2 tbsp brandy extract (or a slosh of brandy)
Drain cherries reserving juice
In a large saucepan or kettle (and on a cool morning) combine
cherry juice, sugar, raisins, currants, citron, orange pulp, orange peel, 
lemon juice, lemon rind, jelly, molasses, cider and spices, mix well and 
bring to slow boil, stirring occasionally
Add cherries, apples and brandy, bring to full boil
Don't overcook!
Fill hot sterilized jars leaving 1 inch head space..take care to 
distribute liquid and solid evenly
adapted from Spices of the World cookbook, 1964

kwvegan vegan