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
Pie crust topping
1/2 c ground oats
1/2 c whole wheat flour
1/4c ground filberts
1/2 c unsweetened apple juice
1/3 c applesauce
1 tsp pumpkin pie spice mix
mix dry ingredients together, add apple juice to applesauce and blend
into dry ingredients..add water if too dry
spoon over top of pie pan or 2 qt deep dish baking pan
I cook a deep dish pie for about 30-40 minutes, waiting for the liquid
below to start to bubble out
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