New-Fashioned Apple And Pear Mincemeat

• 3 large apples, peeled, cored, and coarsely chopped
• 3 firm bosc pears, peeled, cored, and coarsely shredded
• 2 cups pear juice or 2 cups apple juice
• 4 ounces dried apples, chopped
• 1 cup golden raisin
• 1 cup dried currant
• 3/4 cup dark raisin
• 3/4 cup dried cranberries
• 3/4 cup chopped dried apricot
• 3/4 cup finely chopped candied orange peel
• 1 cup firmly packed dark brown sugar
• 1/4 cup dry sherry
• 1/4 cup brandy
• 1/4 cup cider vinegar
• 1/2 cup unsalted butter
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 1 teaspoon ground cloves
• salt (a pince)
• 1 large orange, cut in half
• 1/4 cup brandy

1. Add the first 21 ingredients to a slow cooker.
2. Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
3. Stir the mixture well to combine.
4. Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
5. Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
6. Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
7. Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
8. Keeps in the refrigerator for up to 6 months.
9. Use cold, directly out of the refrigerator.

apples, bosc pears, pear juice, apples, golden raisin, currant, dark raisin, dried cranberries, apricot, candied orange, brown sugar, sherry, brandy, cider vinegar, unsalted butter, ground cinnamon, ground allspice, ground nutmeg, ground mace, ground cloves, salt, orange, brandy

Taken from www.food.com/recipe/new-fashioned-apple-and-pear-mincemeat-155089 (may not work)