Cranberry-Apple Mincemeat Pies

• 4 cups fresh or frozen cranberries, thawed
• 4 cups chopped peeled tart apples
• 1-1/2 cups chopped dried apricots
• 1-1/2 cups golden raisins
• 1 medium unpeeled navel orange, finely chopped
• 1/4 cup each red and green candied cherries
• 2-3/4 cups sugar
• 1 cup apple juice
• 1/4 cup butter
• 1/4 cup orange marmalade
• 1 teaspoon ground ginger
• 3/4 teaspoon each ground allspice, cinnamon and nutmeg
• Pastry for double-crust pie (9 inches)

1. In a Dutch oven or large kettle, combine the fruit, sugar, apple juice, butter, marmalade and spices. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 50-60 minutes, stirring occasionally. Cool completely or refrigerate for up to 1 week.
2. Line two 9-in. pie plates with pastry; trim and flute edges. Divide filling between crusts. Cover edges loosely with foil. Bake at 400u0b0 for 20 minutes. Remove foil.
3. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on wire racks.

frozen cranberries, tart apples, apricots, golden raisins, orange, cherries, sugar, apple juice, butter, orange marmalade, ground ginger, ground allspice, pastry

Taken from www.tasteofhome.com/recipes/cranberry-apple-mincemeat-pies/ (may not work)