Traditional mincemeat
1 Servings
Ingredients
| Quantity | 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 |
Directions
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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