Mincemeat

Makes about 1 quart

4 large apples, peeled, cored and chopped (may want to dice finely)
1 cup chopped pitted dates
1 cup raisins
1/2 cup dried currants
1/2 cup finely chopped candied pineapple or other dried fruit (dried cherries or cranberries)
1/2 cup apple cider or water
1/2 cup packed brown sugar
finely grated zest of 1 lemon
finely grated zest of 1 orange
juice of 1 lemon
1 Tbs red wine or apple cider vinegar
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
2 Tbs bourbon

Put all ingredients except bourbon in a large, nonreactive pot, preferably with a heavy bottom. Bring to a boil over medium heat, then cover and cook at a low boil for 5 minutes, stirring occasionally. Uncover and cook about 7 minutes more, stirring occasionally, until most of the liquid has boiled off, leaving a thickish glaze. Stir in the bourbon, cook for another 30 seconds, then remove from the heat. cool slightly in the pot, then transfer to a bowl to cool. Refrigerate in a sealed jar if not using right away. Recipe says keeps for a week, but I have found it keeps much longer.

Use in Oatmeal Mincemeat cookies or as a filling in kolaches or coffeecake or on top of oatmeal or pancakes, or in a pie.