- 2/3 cup St. James Winery Cranberry Wine
- 2 cups whole fresh cranberries
- 1 cup brown sugar)
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ginger
- 1 cup currants
- 1 cup raisins
- 1 cup dried cranberries
- 2 medium apples
- 4 tablespoons St. James Winery Norton Dessert Wine
- 1/4 cup real maple syrup
- 2 tablespoons honey
- In a large saucepan, mix the cranberry wine and brown sugar over low heat until warmed through.
- Wash and core the apples, then chop (very fine) or grate them.
- Add cinnamon, ginger, and allspice to the wine and sugar mixture, stirring well to combine.
- Add cranberries, currants, raisins, dried cranberries, and apple to the spiced wine mixture.
- Simmer over medium low heat until fruit and wine mixture starts to darken and absorbed most of the liquid, about 20 minutes. Stir occasionally.
- While the fruit and wine mixture is cooking, combine the dessert wine, syrup, and honey, stirring well to mix.
- Remove the fruit mixture from the heat, and add the dessert wine mixture. Beat well to incorporate everything and break open the fresh cranberries.
- The mixture is now ready to be used as you would any fruit pie filling.
Mincemeat keeps well. Store refrigerated in covered sterilized jars for several weeks, or freeze for up to three months.