Recipe by Charlotte J
Old-fashion cooking at it's best!! This is labor intense but worth every hour of work. I don't know if there is anything else you can use this for but I always made pies. If my memory serves me right it took 1 1/2 pints to make a pie so I always made two. I served the pie, hot topped with a frozen rum sauce #17308 that would melt down the sides.
Top Review by MizzNezz
This is a really authentic mincemeat recipe! I used elk roast to make it, and doubled the recipe for quarts. I got 5 quarts. I always use 1 qt for a pie. I also make cookies with mincemeat. I have one brother-in-law who would be very dissapointed if a mincemeat pie didn't appear on the Christmas table. So,Thanks Charlotte, this is way less expensive and WAY better than what the store has!
- 2 lbs lean beef, cooked tender and put through food chopper (reserve 1 cup stock)
- 1⁄2 lb suet, chopped fine
- 5 lbs apples, chopped, save peels and cores
- 3 lbs raisins, chopped
- 1 tablespoon salt
- 2 cups brown sugar
- 5 cups water (boil apple peel and cores or 1 quart sweet cider)
- 1 cup meat stock
- 2 1⁄2 pints grape juice
- 1 teaspoon mace
- 1⁄2 teaspoon pepper
- 2 teaspoons allspice
- 2 teaspoons cloves
- 2 teaspoons nutmeg
- 2 teaspoons cinnamon
- 1 cup molasses
- 1 orange (juice and peel chopped)
- 1 lemon (juice and peel chopped)
- 3⁄4 cup vinegar
Directions See How It's Made
- Cook beef until tender by whatever method you want whether it be pressure cooker, crockpot or stovetop.
- In the meantime peel and core apples placing peel and core in a pan.
- Add water to cover (but not over 5 cups) and bring to boil; simmer 10 minutes.
- Strain and measure adding water to make 5 cups; set aside to cool.
- When the beef is cool enough to handle, chop beef in your food processor.
- (I used the old-fashion hand grinder.) In a LARGE pot add beef, suet, apples, raisins, salt, brown sugar, water (that you cooked peels and cores in) and meat stock and bring to boil.
- Reduced heat and simmer one hour, stirring it occasionally.
- Next to this mixture add grape juice, mace, pepper, allspice, cloves, nutmeg, cinnamon, molasses, orange, lemon and vinegar.
- Return it to a boil and boil for 10 minutes.
- Pack in sterile canning jars to within 1 inch of the top.
- Put on cap, screw band FIRMLY TIGHT.
- Process pints 25 minutes at 10 pounds pressure.
- Let canner cool and unlock before removing jars.