Edgar's Mincemeat
- Ready In:
- 3hrs
- Ingredients:
- 17
- Yields:
-
7 pies
ingredients
- 3 lbs blade roast (choose meat that is quite fatty)
- 3 lbs pork shoulder (choose meat that is quite fatty)
- 3 1⁄2 lbs firm tart apples
- 2 oranges
- 3 1⁄2 lbs raisins
- 1 cup molasses
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup granulated sugar
- 5 cups maraschino cherries, halved and juiced
- 2⁄3 cup cider vinegar
- 2 tablespoons cinnamon
- 1 tablespoon grated nutmeg
- 3⁄4 teaspoon allspice
- 8 ounces mixed fruit, cut up
- 1 tablespoon salt
- apple juice, if needed
- 1 tablespoon vanilla
directions
- Place meat in a large pots with cold water to cover. Bring to a boil, uncovered over low heat. Skim foam as it rises. Let pork simmer for about 1 1/2 hours; beef for 2 hours. Remove from broth and cool.
- Put meat through a grinder and weigh out a desired amount (you should have about 3 1/2 lbs).
- Wash and core apples, but do not peel. Put through the food grinder, along with the unpeeled oranges (cut in wedges to remove seeds if necessary).
- In a large roasting pan, combine meat, apples and oranges with all remaining ingredients except the apple juice. and vanilla,.
- Place in a 200F oven for 2 hours, stirring frequently. Increase oven temperature to 300F and bake for another hour. If mixture appears to be dry, add apple juice to get preferred consistency.
- Remove from heat and add vanilla.
- Use immediately or let cool before storing in the refrigerator for a week or so to age. Bottle or package in pie-size amounts for gift-giving or freezing.
- Use with pastry of choice; place mincemeat in an unbaked pie shell, cover with pastry and bake. makes 7 pies and about a dozen tarts; 4 cups fill one 9-inch pie.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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<br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it -
<br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes.
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<br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm
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<br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.