• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a paring knife, core, peel, and dice 2 cups Honey Crisp apples (or about 2 apples). Place in a large bowl.
• Zest 2 tablespoons orange zest and 2 tablespoons lemon zest. Slice citrus in half and juice with a citrus juicer to make 1/4 cup orange juice and 1/4 cup lemon juice.
• With a cutting board and Chef's knife or bench knife, chop 1/2 cup candied cherries, 1/2 cup dried figs, 1/2 cup dried apricots, and 1/3 cup dates. Place fruit in a large bowl.
• Add 1/2 cup raisins, 1/2 cup dried cranberries, 1/2 cup golden raisins, and 1/3 cup dried black currants to the chopped fruit. The total amount of dried fruit should equal 3 2/3 cups. (If you have other dried fruit you'd like to substitute, such as dried cherries or dried pineapple, go ahead and use the fruit of your choice.)
• If necessary, chop 1 cup English walnuts with a knife or nut chopper.

Cook the Mincemeat

• Melt 1/2 cup butter in a large Dutch oven or saucepan. Add to this the diced apple, 2/3 cups dark brown sugar, orange and lemon zest, orange and lemon juice, chopped English walnuts, candied cherries, and all the prepared dried fruit. Stir to combine.
• Add in 1 teaspoon ground cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cloves, and 1/4 teaspoon kosher salt. Stir with a long-handled wooden spoon until everything is combined.
• Bring mixture to a boil. Reduce heat to a simmer and cook until most of the liquid has evaporated, stirring occasionally. Do not allow the mixture to dry out. This should take about 12-15 minutes.
• Remove the pan from heat and allow to cool, stirring once or twice. Add 3/4 cup spiced rum to the fruit and stir to combine.
• Once the mixture has fully cooled, store in a tightly sealed jar or container. Refrigerate until ready to use. Allow the mincemeat to chill for at least 24 hours before using.
• Mincemeat will keep for several months in the refrigerator. To keep the fruit moist, add 2 tablespoons of rum to the mixture once a week and stir to combine. Use in your holiday baking as desired.
• This recipe will make approximately 6 cups of mincemeat.