Mincemeat Gravy

The Chef
Wylie Dufresne of WD-50

Servings
8 people

Ingredients
1 large apple, peeled, cored, and chopped
¾ cup raisins
¼ packed cup brown sugar
3 tablespoons sherry vinegar
1 1/3 tablespoons molasses
½ cup currants
¼ teaspoon ground clove
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
2 tablespoons plus 2 teaspoons dark rum
1 tablespoon finely grated orange zest
1 ½ cups beef stock
½ cup apple juice
½ cup olive oil
Salt and freshly ground black pepper

Cooking Instructions
Place everything in a saucepan, except for the oil, salt, and pepper, and simmer. Cover, remove from heat, and allow to stand for half an hour. Purée the mixture in a blender, drizzle in the oil, and season with salt and pepper. Serve warm.

Best With
Suggested Menu: eggnog ice cream with caviar and pumpernickel croutons; rack of lamb with candy-cane crust; smoked mashed potatoes; lentils in cider with nori, mincemeat gravy; goat-cheese panna cotta with bacon syrup and cashews

Photograph by Reinhard Hunger