The Sauced Chef

Sauce Lab #6: Meatless Mincemeat Sauce

 large pot or kettle

masher

4 cups brown sugar

3 lbs raisins

1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out)

1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out)

2 (16 oz.) cans jellied cranberry sauce

8 lbs. tart apples, peeled and cored

2 lbs. currants

1/2 citron (cut fine)

1-2 pints hard cider (I prefer Strongbow)

1 cup chicken stock

1 tsp mace 

1 tsp allspice

S/P TT

1. Combine all ingredients in large kettle, bringing to boil.  (Add only 1 pint of cider in beginning)
2. Mash liberally, until items had roughly the same consistency.  Add remaining pint of cider and bring to boil again
3. Mash, mash and mash some more until you are satisfied with the texture. 
4. Taste and finish with salt and pepper.  You may want to add more mace and allspice if necessary.
5. Jar and store

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