Mincemeat
CATEGORIES
INGREDIENTS
  • 3 cups golden raisins
  • 3 cups raisins
  • 3 cups currants
  • 2 1/2 pounds Granny Smith apples
  • 1 pound beef, cooked and minced
  • 3/4 cup citron
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon mace
  • 2 teaspoons grated nutmeg
  • 3 cups brown sugar, packed
  • 2 teaspoons salt
  • 1 quart apple cider
  • 1/2 pound beef suet, minced
  • 1/2 cup brandy
DIRECTIONS
  1. Roughly chop the dried fruit.
  2. Peel, core and chop apples into half inch dice.
  3. Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season liberally with brandy.
  4. Pack into sterilized jars. Process as for jelly.
  5. Yield: About 1 gallon or enough for about 10 pies.
RECIPE BACKSTORY
This recipe requires suet, which I was able to find at my butchers shop!