How to make it

  • Peel and core the apples, cut into eighths and throw in your food processor along with the raisins (and suet if using). Chop until it's all in even-sized small bits, but still chunky; don't mush it.
  • In a deep saucepan, cook this along with the sugar and juices about 6-8 minutes, covered, stirring occasionally, or until the apples are tender. Remove lid and cook off all the juice, leaving mixture moist.
  • If you can get it, the suet does add a desirable richness and texture. If you can't, stir 1 TBS unsalted butter into the mixture when you take it off the heat.
  • Stir remaining ingredients into the mass, mixing well, and allow to cool.
  • This will generously fill a 9" 2-crust pie, or make 16 individual mince tarts. I much prefer the tarts because the ratio of filling to pastry is better. This recipe is not sicky-sweet like many mincemeats but if you prefer, you may add more sugar to taste.
  • You can use it right away, but if you have time, it's best to cool, cover and keep in a cool place for at least 2 days and up to 2 weeks before using. This allows all the flavors to blend and mellow for an exceptionally smooth yet spicy mincemeat pie.

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