New-Fashioned Apple And Pear Mincemeat - cooking recipe

Ingredients

3 large apples, peeled, cored, and coarsely chopped
3 firm bosc pears, peeled, cored, and coarsely shredded
2 cups pear juice or 2 cups apple juice
4 ounces dried apples, chopped
1 cup golden raisin
1 cup dried currant
3/4 cup dark raisin
3/4 cup dried cranberries
3/4 cup chopped dried apricot
3/4 cup finely chopped candied orange peel
1 cup firmly packed dark brown sugar
1/4 cup dry sherry
1/4 cup brandy
1/4 cup cider vinegar
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground cloves
salt (a pince)
1 large orange, cut in half
1/4 cup brandy

Preparation

Add the first 21 ingredients to a slow cooker.
Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
Stir the mixture well to combine.
Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
Keeps in the refrigerator for up to 6 months.
Use cold, directly out of the refrigerator.