mincemeat iii

Ingredients

• Servings: 8
• 2 pounds cranberries
• 1 quart water
• 9 apples - peeled, cored and ground
• 2 pounds raisins
• 3 (16 ounce) cans gooseberries
• 3 (16 ounce) cans pitted sour red pie cherries
• 2 cups
• 2 tablespoons lemon zest
• 2 tablespoons orange zest
• 2 cups distilled white vinegar
• 4 cups white sugar
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg
• 2 tablespoons ground cinnamon
• 2 tablespoons ground allspice

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place cranberries in a large saucepan and pour water over them. simmer on low heat until cranberries begin to split. remove from heat and pour into a large ovenproof baking dish.
• to cranberries add apples, raisins, gooseberries, cherries, , lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice. stir this mixture thoroughly and cover dish.
• place dish in preheated oven. heat for 30 minutes, stirring occasionally.
• sterilize enough canning jars and lids to fit all mincemeat.
• place a wire rack in the bottom of a large stock pot and fill halfway with water. bring water to a rolling boil.
• pack mincemeat into sterilized jars, ensuring that there are no spaces or air . fill jars all the way to the top and screw on lids. carefully lower jars into boiling water using a holder. make sure jars have at least 2 inches of space between them. pour more boiling water over jars if necessary, so that they are covered by 2 inches of water. cover pot and process for 30 minutes.
• carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart. allow to cool, then check seal by pressing on jar lid. a properly sealed lid will not move up or down at all. mincemeat should be aged for 2 or 3 months before using.