Ingredients: |
Ingredients: 1 Navel or seedless orange (Unpeeled) coarsely chopped
4 cups Cranberries
4 cups Chopped peeled apples
2 ¾ cups Granulated sugar
1 ½ cups Golden raisins
1 ½ cups Chopped dried apricots
3/4 cup Apple juice
1/2 cup Mixed candied fruit
1/4 cup Marmalade
1/4 cup Butter, cubed
1 tsp Ginger
3/4 tsp Each cinnamon, nutmeg, allspice
1/4 cup Brandy
Pastry:
6 cups All purpose flour
1/4 cup Granulated sugar
1 tsp Salt
3 cups Butter, cubed
4 tsp Grated lemon rind
1⅓ cup Ice Water
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Directions: |
Directions:1. In food processor and using the on/off motion, chop orange chunks; place in large saucepan and add the cranberries, apples, sugar, raisins, apricots, apple juice, candied fruit, marmalade, butter, ginger, cinnamon, nutmeg and allspice; bring to a boil over medium heat
2. Reduce heat and simmer, stirring occasionally, for 45 minutes or until very little liquid remains. Add brandy; simmer for 5 minutes or until spoon dragged through the mixture leaves hollow that fills in slowly. (Mincemeat can be refrigerated in airtight container for up to 3 weeks or frozen for up to 3 months)
3. Pastry: In large bowl, combine flour, sugar, and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs. Stir in lemon rind. Stirring briskly with fork, gradually sprinkle water over top, adding up to 3 tbsp (50ml) more if necessary to make pastry hold together.
4. Divide pastry into quarters; press into discs. Wrap separately in plastic wrap and refrigerate for 1 hour or until chilled. (Pastry can be refrigerated for up to 3 days; let stand at room temperature for 15 minutes before rolling. Or freeze in freezer bag for up to 3 months)
5. On lightly floured surface, roll out each disc to 1/8” (3mm) thickness. Using 3 ½ inch (9cm) round cookie cutter, cut out shapes to make 60 circles. Using a smaller decorative cutter, cut out 60 shapes from remaining pastry rerolling scraps if necessary.
6. Fit pastry circles into 2 ¼ “ (5.5cm) tart cups; fill each with about 2 tbsp (25ml) mincemeat. Top each with decorative small pastry cutout. Refrigerate for 30 minutes to chill. Bake in 400ºF (200ºC) oven for 20 minutes or until pastry is golden. |
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