No date on this recipe but I believe it’s from the 1950’s or 1960’s based on the other recipes found in the same collection. I’ve typed out the recipe article below as well as scanned a copy for archive.

TIME TO SERVE MINCEMEAT PIE

When that first frost is on the pumpkin, don’t you have a hankering for good old-fashioned mincemeat pie? And you can have it without all the work of the old-fashioned kind. You’ll treasure this recipe for this “Quick Mincemeat” which has such a flavor. Food trends come and go just like fashions in clothes. Today the trend seems to be to prepare the old time goodness of some of grandmother’s proven recipes, only the preparation is stream-lined.

QUICK MINCEMEAT

1 cup prunes
1 cup seedless raisins
2 cups finely chopped cooking apple
3/4 cup finely chopped suet
1/2 cup finely cut citron
1 teaspoon allspice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup Sherry wine
1 cup apricot whole fruit nectar
1/8 teaspoon salt
3/4 cup brown sugar (packed)
2 teaspoons grated orange rind
1 tablespoon vinegar

Cover prunes with water, and boil 15 minutes. Drain and cut from pits into small pieces. Rinse and drain raisins. Combine all ingredients and boil 10 minutes, stirring frequently. Remove from heat. Cool.

Sufficient for 2 (8-inch) pies.