1 hr 30 mins
1 hr 30 mins
The original mincemeat. According to the cookbook, mincemeat pie was always served hot. From the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947
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Units: US | Metric
- 4 lbs beef, diced
- 2 lbs beef suet
- 2 lbs granulated sugar
- 2 lbs seedless raisins, chopped
- 1 lb currants
- 4 lbs apples, peeled and chopped fine
- 1/2 lb citron, minced
- 1/2 lb candied lemon peel, minced
- 1 orange, zest of, only, grated
- 2 lemons, zest of, only, grated
- 1 nutmeg, grated
- 1 tablespoon ground cloves
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup orange juice (from the oranges you grated)
- 1/2 cup lemon juice (from the lemons you grated)
- 4 cups hard alcoholic cider
- 2 cups brandy
- 1Boil the meat and suet together until tender; drain and cool.
- 2Force through a food chopper (or quickly whirl in food processor).
- 3Mix all the remaining ingredients together except the brandy and cook for 90 minutes.
- 4Add the brandy, pour into sterilized jars within 1 inch of the top.
- 5Put on cap, screw band FIRMLY TIGHT.
- 6Process 25 minutes at 10 pounds pressure.
- 7Let canner cool and unlock before removing jars.
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Nutritional Facts for Mincemeat Filling
Serving Size: 1 (8489 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1722.8
- Calories from Fat 695
- Total Fat 77.3 g
- Saturated Fat 41.5 g
- Cholesterol 139.4 mg
- Sodium 319.0 mg
- Total Carbohydrate 202.9 g
- Dietary Fiber 9.8 g
- Sugars 177.9 g
- Protein 39.0 g
The following items or measurements are not included:
oranges, zest of
lemons, zest of
hard alcoholic cider