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Prep 15 mins
Cook 15 mins
This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option.
- 1 lb lean ground beef (top round or chuck)
- 5 cups firmly packed shredded peeled apples
- diced candied lemon peel
- diced candied orange peel
- 1 lb raisins (seeded or seedless) or 1 lb dried currant
- 1 large orange, juice and rind of, grated
- 1 lemon, juice and rind of, grated
- 1⁄2 lb finely ground beef suet, all skin removed
- 3 3⁄8 cups dark brown sugar
- 1 1⁄2 teaspoons salt
- ground allspice
- cinnamon, cloves
- 1 cup Bourbon or 1 cup brandy
- 1 cup rum or 1 cup sherry wine
- Simmer beef in 2 c water, covered for about 10 minutes.
- Put beef and broth in large kettle and add all other ingredients except liquors.
- Let come to a hard boil.
- Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
- Let cool.
- Then add spirits.
- Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
- Frozen it will keep up to 6 months.
- For Pie:.
- Fill pastry-lined pie pan with mincemeat.
- Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.