My mincemeat recipe makes enough for a regular 9-inch pie; but as much as I love my homemade mincemeat, a big slice of pie is just too much.
As you know, I use all organic ingredients but don't necessarily specify it in every recipe. In this case, I specified organic oranges and apples because their skins are going into it so you can't peel away the pesticides and wax.
About storage: I've stored a batch of mincemeat in the refrigerator for a couple weeks. For longer storage, I freeze it. If I wanted to store it in the cupboard, I would water-bath can it in pint jars for 25 minutes.
Lots of recipes, even by famous English cookery experts, would have you just put the completely cooled mincemeat in sterilized jars, cover with waxed discs, slap the lids on and put them in the cupboard. Delia Smith says, "The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years." Sorry, Delia, love you, but that sounds a bit dicey to me!
3/4 packed cup (5.25 ounces/148 grams) dark brown sugar
1 packed cup (5 ounces/142 grams) dark raisins
1 packed cup (5 ounces/142 grams) light raisins
1 packed cup (5 ounces/142 grams) dried cranberries
1/4 cup (1 ounce/28 grams) whole almonds
1/2 cup (4 ounces/ 113 grams) unsalted butter
2 large (7 ounces/198 grams each) organic or unsprayed and unwaxed Granny Smith apples
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon mace or nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/8 teaspoon salt
3/8 cup (3 fluid ounces/89 ml) brandy
1/2 teaspoon vanilla extract