All Good Gifts

Some folks wouldn't dream of Thanksgiving without Pumpkin Pie.  With lots of whipped cream or vanilla ice cream.  That's wonderful!  Every year, Johnny Mathis and Percy Faith remind us that 

There's a happy feeling nothing in the world can buy --
when they pass around the coffee and the pumpkin pie.  
It'll nearly be like a picture print by Currier and Ives.    
These wonderful things are the things we remember all through our lives! 
~ Sleigh Ride 1958

Again, that really is wonderful. But as far as I am concerned, it isn’t Thanksgiving or Christmas without mince meat pie. So every year in early November, I start gathering ingredients for our family feast. This year, 2025, I discovered with horror that not only is it impossible to find or order the blocks of Condensed Mincemeat I’ve always relied on, but enough of the type in the jar (only available online) was $38! plus shipping!!

So Will and I decided to make our own.

This version is meatless and involves a fair amount of chopping and simmering, but it cooks up in about an hour, and the house smells fabulous. Refrigerate it for a few days to merge and mellow the flavors, then use or freeze. It makes enough filling for two regular or one very large pie, and costs significantly less that $38. And did I mention that the house smells fabulous?

Ingredients:

1 cup chopped blanched almonds

5 medium Granny Smith Apples, cored peeled and chopped (about 5 cups)

3 cups raisins

1/3 cup each candied ginger, candied orange peel, and candied citron, chopped

1 cup dark brown sugar, packed

1 1/2 tsp each of cinnamon, ginger, cardamom and baking spice

1 cup water

1 tbsp apple cider vinegar

1/2 cup brandy

Method:

Put everything except the brandy into a good size pot and bring to a boil.

Reduce heat and simmer, stirring frequently, about 20 minutes, or until the liquid is reduced, the apples are cooked, and the raisins are plumped.

Cool to warm room temperature and stir in the brandy.

Place in glass containers and chill for several days. Use or freeze for later.

This entry was posted by Glyn Ruppe-Melnyk.