Traditional mincemeat

Yield: 1 Servings

Measure Ingredient
2 pounds Ground beef
1 pounds Beef suet
3½ pounds Apples, peeled, cored &
Chopped
2 pounds Seedless grapes
1½ pounds Currents
¾ cup Candied citron
¾ cup Candied lemon peel
2 pounds Light brown sugar
1 tablespoon Salt
1 cup Molasses
3 cups Apple cider
1 teaspoon Mace
1 tablespoon Cinnamon
1 tablespoon Ground cloves
1 tablespoon Allspice
2 teaspoons Nutmeg
1 pounds Chopped walnuts
¼ cup Lemon juice
1 cup Brandy

Place meat in a very large saucepan with just enough water to cover & simmer for ½ hour. Drain meat & return to pan. Add all remaining ingredients, except lemon juice & brandy. Bring mixture to a boil & reduce heat & simmer for 1½ hours, stirring occassionally. Stir in lemon juice & brandy. Ladle mincemeat into sterilized jars & seal, cool & store. Allow the mincemeat to mature for at least 6 weeks before using.

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