Mincemeat
- Ready In:
- 4hrs
- Ingredients:
- 19
- Yields:
-
10 pints
ingredients
- 907.18 g lean beef, cooked tender and put through food chopper (reserve 1 cup stock)
- 226.79 g suet, chopped fine
- 2267.96 g apples, chopped, save peels and cores
- 1360.77 g raisins, chopped
- 14.79 ml salt
- 473.18 ml brown sugar
- 1182.95 ml water (boil apple peel and cores or 1 quart sweet cider)
- 236.59 ml meat stock
- 1182.97 ml grape juice
- 4.92 ml mace
- 2.46 ml pepper
- 9.85 ml allspice
- 9.85 ml cloves
- 9.85 ml nutmeg
- 9.85 ml cinnamon
- 236.59 ml molasses
- 1 orange (juice and peel chopped)
- 1 lemon (juice and peel chopped)
- 177.44 ml vinegar
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
Charlotte J
United States