I cook it by taste, but I’ll give it a go:
Makes enough for 1 9” pie.
3 cups chopped, peeled pie apples (ones with a lot of flavor)
1 cup chopped raisins
1/2 cup dried sweetened cranberries (may omit if desired)
Zest of one lemon or orange
1 tsp of ground d cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ground Cloves
1/4 tsp. Allspice
Dash of powdered ginger
Salt to taste (start with 1/4 tsp.)
1 cup of water (may add more if needed)
1/2 stick of butter
1 cup packed brown sugar
Combine all ingredients into a large saucepan, and cook over low heat until apples are soft, stirring occasionally.
Add brown sugar, mixing it in well.
Continue cooking until sugar is completely cooked in.
At this point, check the mincemeat for flavor. If you don’t think it’s seasoned enough, add more spices or sugar to taste. When it tastes right, mix in a little slurry of cornstarch and water to thicken. 1 teaspoon of each should be enough.
I don’t put in liquor in my mincemeat, but if you like it, go ahead and add a little. (I’m not experienced with cooking with liquor, so I don’t know if it needs to be cooked in, or added last)
Looking online at recipes, mine has more apples, but this is the way we like it. If you don’t like your mincemeat too sweet, you may want to dial back the brown sugar a little. As I said, it’s all to taste.
Thank you!