Pressure Cooker Mincemeat
Use a pressure cooker to make this traditional English preserve. Mincemeat originally included small pieces of meat, but is now made with fruit, dried fruits, nuts, and spices. Bake between pie shells for a traditional mincemeat pie.
Makes: 5 cupsHands-on: 25 minutesTotal: 1 hour 30 minutesDifficulty: Easy
Makes: 5 cups
- 2½ lbs. pears (about 8), peeled, cored, and finely diced
- 1 medium green apple, peeled, cored, and finely diced
- 3 Tbsp. lemon juice
- 1 Tbsp. grated lemon zest
- ¼ cup orange juice
- 1 Tbsp. grated orange zest
- 1 cup golden raisins
- ½ cup dried currants
- ½ cup light brown sugar, firmly packed
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ⅛ tsp. salt
- ½ cup chopped pecans, toasted
- ½ cup brandy
- To a pressure cooker, add diced pears, diced apples, apples, lemon juice, lemon zest, orange juice, orange zest, raisins, currants, brown sugar, cinnamon, ginger, cloves, nutmeg, and salt. Stir to combine. Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from heat and allow pressure to release naturally.
- Remove lid. Return pressure cooker to a simmer. Simmer for 10 minutes or until mixture is very thick. Stir in the nuts and brandy. Continue to simmer for an additional 5 minutes.
- Ladle into hot, sterilized glass containers or jars, leaving ½" of headspace. Seal the containers or jars. Cool and then refrigerate for a week or freeze. (If you prefer, you can follow the instructions that came with your canning jars and process the preserves for shelf storage.)