Source: Dinner with Julie
I substituted 1 apple for the pears, added more lemon zest, from about 1/2 of a lemon, used light brown sugar with one tablespoon of molasses and reduced the sugar by 1/4 cup. Click here for the mincemeat tarts recipe.
2 apples, coarsely grated
1-2 pears, finely chopped
grated zest and juice of 1 lemon (see above)
grated zest and juice of 1 orange
1 cup raisins
1 cup golden raisins
1 cup currants
1/2 cup candied citron or peel
1 1/2 cups dark brown sugar (see above)
1/4 cup butter
1-2 cinnamon sticks
1 tsp. pumpkin pie spice (or some cinnamon, allspice and nutmeg)
In a large saucepan, combine all the ingredients except the walnuts or pecans (if you’re using them). Bring to a simmer and cook, stirring often, for 20-30 minutes, until dark golden and thick. Remove from the heat and let cool; stir in the nuts, if you’re using them.
Store in a sealed container or jars in the fridge for up to 2 weeks, or freeze for 6 months.