Ingredients
Ingredients
- 4 Tablespoons butter
- 1 Cup unsweetened apple juice
- 2 large apples, peeled, cored, and grated
- 1/2 Cup California raisins
- 1/2 Cup California golden raisins
- 1/2 Cup currants
- 1/2 Cup dried cherries
- 1/2 Cup dried figs, chopped
- 3/4 Cup candied mixed peel
- 1/2 Cup candied red cherries, chopped
- 1 juice of lemon or orange
- 2/3 Cup pack dark brown sugar
- 1/3 Cup dark or light rum
- 1/3 Cup brandy or cognac
- 1/2 Teaspoon ground cinnamon
- 1/2 Teaspoon freshly ground nutmeg
- 1/4 Teaspoon ground ginger
- 1/4 Teaspoon ground cloves
- 1 Cup white sugar
- 1 egg
- 31/2 Cups all-purpose flour
- 2 Teaspoons baking powder
- 1 Cup shortening
- 3/4 Cup whole milk
- 1/2 Teaspoon salt divided
- 1 Teaspoon vanilla
Procedure
Homemade Mince:
Place all the ingredients (from 4 Tbsp. butter to 1/4 cloves and 1/4 tsp salt ) in a large Dutch oven, and bring to a boil over medium high heat, stirring often. Then reduce the heat to medium-low, and simmer the mince, stirring often, about 30 minutes, or until the liquid is almost evaporated. Remove from heat and, if desired, stir in 2 – 4 tbsp of rum or brandy. Let the mince cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using. It can be stored in the refrigerator for up to a month. Note: if storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mince. Otherwise, it may not keep a month. Makes about 4 cups (1 liter) of mince.
Grandmother Crane’s Filled Cookies
In a bowl, cream 1 cup shortening, 3/4 cup whole milk, 1 egg, and 1 cup white sugar. Add 3 1/2 cups all-purpose flour, 1/4 tsp. salt, and 2 tsp. baking powder. Refrigerate dough for 1-3 hours. Place chilled dough on a floured surface. Roll out dough to 3/8″ thickness. Cut with round biscuit cutter (3″ across). Place 1 tsp. mince filling on one side of round dough circle. Fold dough over filling, forming a half circle. Seal the edges with a fork. Prick a fork through the top of each cookie for steam vents. Place cookies on parchment-lined cookie sheet. Bake at 350° for 10 minutes or until cookies are golden brown on top.