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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In earlier times mincemeat was just what the name implies...finely choppped meat, preserved for the winter. After butchering the stock in the fall most of the meat was canned, dries or smoked. Mincemeat was made from the bits and peices left over. Sounds gross..but is really very tasty. You haven't lived til you've tasted real mincemeat pie. Ingredients:
4 cups cooked beef, minced |
6 cups apples, minced |
1 cup raisins |
1 1/2 teaspoons cloves |
1 1/2 teaspoons cinnamon |
1 1/2 teaspoons allspice |
2 teaspoons salt |
3 cups sugar |
1 cup vinegar |
1/2 cup water |
Directions:
1. Mix together.
2. Use a food processor to speed up the chopping.
3. Bring to a boil.
4. Seal in pint jars.
5. This is another of Grandma's recipes.
6. In the original it said to use l one calf's head.
7. Since calf heads are hard to find in today's supermarket, I substituted cooked beef.
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