Make Your Own Mincemeat (From an 18th Century Recipe) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option. Ingredients:
1 lb lean ground beef (top round or chuck) |
water |
5 cups firmly packed shredded peeled apples |
diced candied lemon peel |
diced candied orange peel |
citron |
1 lb raisins (seeded or seedless) or 1 lb dried currant |
1 large orange, juice and rind of, grated |
1 lemon, juice and rind of, grated |
1/2 lb finely ground beef suet, all skin removed |
3 3/8 cups dark brown sugar |
1 1/2 teaspoons salt |
ground allspice |
cinnamon, cloves |
coriander |
mace |
nutmeg |
1 cup bourbon or 1 cup brandy |
1 cup rum or 1 cup sherry wine |
Directions:
1. Simmer beef in 2 c water, covered for about 10 minutes.
2. Put beef and broth in large kettle and add all other ingredients except liquors.
3. Let come to a hard boil.
4. Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
5. Let cool.
6. Then add spirits.
7. Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
8. Frozen it will keep up to 6 months.
9. For Pie:.
10. Fill pastry-lined pie pan with mincemeat.
11. Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.
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