Mincemeat

Add all of the ingredients, except the brandy or rum, to a large pot with a lid. Stir well to combine. Heat to a slow boil over medium-high heat, stirring often. Reduce the heat to low, cover the pot with a lid and simmer for 10 minutes, stirring often so that the sugars don’t burn the fruit to the bottom of the pot.

Use a potato masher to gently mash the ingredients and break up some of the fruit. Stir in the brandy or rum if you are so inclined and replace the lid. Simmer for an additional 15 minutes, stirring often.

Remove from the heat. Can the mincemeat into jars for future use, or refrigerate until ready to use.

To preserve mincemeat:
Ladle the hot mincemeat into sterilized half pint jars, leaving 1/4-inch head space. Wipe the jar rims and add the lids. Process the jars in a boiling water bath for 5–7 minutes. Remove the jars and cool on wire racks.

To make mincemeat tarts:
Spoon mincemeat into uncooked tart shells. Bake at 375ºF for 20 minutes or until pastry is golden brown.