Instant Mincemeat
One cup (250g)
This quantity is enough to mix with enough apples or pears for one pie, crisp, or cobbler. (Using 8 cups of fruit per, depending on how strong you want the flavor. You can use more, or less.) Simply toss the desired amount with your sliced fruit and proceed. Since the candied oranges are slightly sweet, you can reduce the amount of sugar in whatever recipe you’re using by a tablespoon or depending on how sweet your apples are, you can leave it out.Dried currants or diced prunes can also replace some of the raisins, for variety. Like regular mincemeat, this will keep for quite a long time, and can be made weeks, or even months before you plan to use it. Keep it in a jar at room temperature. The taste of the brandy will mellow nicely the longer it sits. You can find my recipe for Traditional Mincemeat here.
2/3 cup (90g) coarsely chopped raisins, dark or golden
1/2 cup (60g) chopped candied orange peel
1/4 cup (60ml) brandy, plus more, if necessary
grated zest of one orange, preferably unsprayed
1 teaspoon freshly squeezed lemon juice
2 tablespoons light or dark brown sugar
1/2 teaspoon each ground cinnamon and nutmeg
1/4 teaspoon ground cloves
1. Mix everything together and pack in a jar.
2. Let stand for at least one to three days before using. If the brandy absorbs quickly and the mixture appears dry, add another pour, just enough so the mixture is thoroughly moistened.
3. Add to apple or pear-based fruit fillings prior to baking.

Note: For those avoiding alcohol, try substituting apple cider or juice and a teaspoon of vanilla extract in place of the brandy. If omitting the brandy, this mixture should be refrigerated and used within three or four days. Otherwise it will keep for at least two months. Candied orange peel is available in well-stocked supermarkets around the holiday season. Look for a brand with no artificial colors and no preservatives, if possible. You can also buy it online.