Mincemeat Pie Filling

This hearty filling goes great with the Country Mince Pie. It makes enough for two 9" pies, but you can freeze any leftovers.

2 large Granny Smith apples, peeled, cored, chopped
1 cup apple cider
1 cup candied red cherries
⅔ cup dark brown sugar
½ cup dried apricots, chopped
½ cup dried cherries
½ cup dried cranberries
½ cup dried currants
½ cup dried figs, chopped
1 Tbsp. orange zest, finely grated
½ cup orange juice, freshly squeezed
½ cup golden raisins
½ cup raisins
¼ cup schmaltz or unsalted butter
½ tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. nutmeg, freshly ground
¼ tsp. ground cloves
¼ tsp. kosher salt
1 cup dark rum, divided

Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 30-25 minutes.

Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24-48 hours to let flavours develop.

Make-Ahead: Filling can be made 3 months ahead; freeze in an airtight container.