Modern mincemeat

Time 1 hour 20 minutes
Yields Makes about 6 cups
Modern mincemeat

Combine the apples, quince, plums, persimmons, sour cherries, raisins, dates, ginger, nutmeg, cardamom, sugar, apple cider, Scotch, cinnamon and zest in a 5-quart saucepot. Heat to boiling, stirring occasionally, then cover and simmer over low heat, 1 hour. Stir occasionally.


Remove the mincemeat from the heat and let cool to warm. Remove the cinnnnamon sticks. Place in a nonmetallic bowl or container, then cover and chill overnight.

In developing this recipe, Times Test Kitchen Director Donna Deane polled a few local pastry chefs. Nancy Silverton of Campanile, who gave us the idea for mini-tarts, suggested Scotch to give our mincemeat a smoky undertone. We added candied ginger, fruit zest and ground cardamom -- an idea from Kimberly Sklar of Lucques in West Hollywood. We scoured farmers markets and well-stocked grocery stores for dried fruits.

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