Charlotte J's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Cook beef until tender by whatever method you want whether it be pressure cooker, crockpot or stovetop.
- 2In the meantime peel and core apples placing peel and core in a pan.
- 3Add water to cover (but not over 5 cups) and bring to boil; simmer 10 minutes.
- 4Strain and measure adding water to make 5 cups; set aside to cool.
- 5When the beef is cool enough to handle, chop beef in your food processor.
- 6(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.
- 7Reduced heat and simmer one hour, stirring it occasionally.
- 8Next to this mixture add grape juice, mace, pepper, allspice, cloves, nutmeg, cinnamon, molasses, orange, lemon and vinegar.
- 9Return it to a boil and boil for 10 minutes.
- 10Pack in sterile canning jars to within 1 inch of the top.
- 11Put on cap, screw band FIRMLY TIGHT.
- 12Process pints 25 minutes at 10 pounds pressure.
- 13Let canner cool and unlock before removing jars.
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Nutritional Facts for Mincemeat
Serving Size: 1 (9311 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1209.9
- Calories from Fat 256
- Total Fat 28.5 g
- Saturated Fat 14.3 g
- Cholesterol 69.0 mg
- Sodium 811.8 mg
- Total Carbohydrate 230.2 g
- Dietary Fiber 12.0 g
- Sugars 185.4 g
- Protein 25.0 g
The following items or measurements are not included: