Plum and Apple Mincemeat

• 2 1/4 pounds plums
• Finely grated zest and juice of 2 to 3 oranges (you need 3/4 cup plus 2 tablespoons juice)
• 1 pound, 2 ounces russet apples, peeled, cored, and chopped into 3/8-inch cubes
• 1 1/4 cups currants
• 1 1/4 cups raisins
• 1 1/4 cups golden raisins
• 1/3 cup orange marmalade
• 1 1/4 cups Demerara sugar
• 1/2 teaspoon ground cloves
• 2 teaspoons ground ginger
• 1/2 of a whole nutmeg, grated
• 1/4 cup ginger wine or cordial (optional)
• 3/4 cup chopped walnuts
• 1/4 cup brandy or sloe gin

1. Wash the plums, halve and pit them, then put them into a saucepan with the orange juice.
2. Cook gently until tender, about 15 minutes.
3. Puree in a blender or press through a sieve.
4. You should end up with about 3 cups of plum puree.
5. Put the puree into a large bowl and add all the other ingredients, except the brandy or gin.
6. Mix thoroughly, then cover and let stand for 12 hours.
7. Preheat the oven to 250F.
8. Put the mincemeat in a large baking dish and bake, uncovered, for 2 to 2 1/2 hours.
9. Stir in the brandy or gin, then spoon into warm, sterilized jars (see p. 21), making sure there arent any air pockets.
10. Seal (see p. 22) and store in a dry, dark, cool place until Christmas.
11. Use within 1 year.
12. You can vary this recipe, but keep the fresh fruit puree to around 3 cups and the total amount of dried fruit to 4 cups or 1 1/4 pounds.
13. For an apple, pear, and ginger mincemeat, replace the plums with Granny Smith apples, the russet apples with firm pears, and 2/3 cup of either of the raisins with 3 1/2 ounces of crystallized ginger.
14. You could also exchange the walnuts for almonds and add a couple of teaspoonfuls of ground cinnamon.

plums, oranges, russet apples, currants, raisins, golden raisins, orange marmalade, sugar, ground cloves, ground ginger, nutmeg, ginger wine, walnuts, brandy

Taken from www.epicurious.com/recipes/food/views/plum-and-apple-mincemeat-389430 (may not work)