Modern Mincemeat For Pie

• 1/3 cup raisins
• 2/3 cup golden raisin
• 2/3 cup currants
• 2/3 cup dark brown sugar, packed
• 1/2 cup blanched almond, finely chopped
• 1/2 cup candied citrus peel, finely chopped
• 1/4 cup finely chopped beef suet
• 3 tablespoons cognac
• 1 1/2 tablespoons dark rum
• 1 teaspoon grated orange zest
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 pinch ground mace
• 1 pinch ginger
• 1 granny smith apple (cored and finely chopped)
• 1 lemon, zest of, grated
• 1 lemon, juice of
• 1 double crust pie crust

1. Grate the zest of the lemon and mix it and the lemon juice to the rest of the ingredients.
2. Transfer the mixture to a 1-quart jar. Cover and refrigerate for at least two days and preferably two weeks.
3. Make dough, prepare crust, and add the filling.
4. Heat oven to 350 degrees. Bake until golden, about 1 hour.

raisins, golden raisin, currants, dark brown sugar, blanched almond, candied citrus peel, beef suet, cognac, dark rum, orange zest, nutmeg, ground cloves, ground cinnamon, ground mace, ginger, granny smith apple, lemon, lemon, crust pie crust

Taken from www.food.com/recipe/modern-mincemeat-for-pie-342668 (may not work)