Grandmother Elsner's Mincemeat
- Ready In:
- 2hrs
- Ingredients:
- 17
- Yields:
-
8-10 pies
ingredients
- 2 lbs lean beef
- 1 lb finely chopped suet
- 4 lbs tart apples
- 12 lbs chopped citron
- 3 lbs sugar
- 3 lbs currants
- 2 lbs raisins
- 2 teaspoons cinnamon
- 2 teaspoons mace
- 2 teaspoons nutmeg
- 1 teaspoon clove
- 1 teaspoon allspice
- 1 tablespoon salt
- 1 pint cider
- 1 pint canned fruit juice
- 2 oranges, juice and zest of
- 2 lemons, juice and zest of
directions
- Simmer the beef in a small quantity of water until tender, drain and cool.
- Chop and mix with beef broth.
- Pare and core and chop the apples and carefully pick over, wash and drain the dry fruits.
- Mix all ingredients except the oranges and lemons.
- Cook about 1 hour, in a preserving kettle over low heat, stirring to keep from scorching.
- Add the grated rind and juice of the oranges and lemons and mix well.
- Store in a stone jar and keep in a cool place.
- If it becomes dry add fruit juices.
- (Yield and prep time are guesses, let me know if you figure it out).
- ENJOY!
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.