Recipe by Aroostook
This is a simplified and scaled down version of the recipe I use to can mincemeat. I listed beef in this recipe but feel free to use vension. This will keep in the fridge for a week before you use it. Or make your pies and tuck them in the freezer until ready to cook. Then take directly from the freezer to the oven and bake one hour at 350F
Top Review by Rachel Castle
I just made this and it is cooling right now. I think it is bomb, and I don't really care for mincemeat. My husband really likes mincemeat pie for Thanksgiving, so I think he will be quiet pleased with this one.
Thanks for posting.
- 1 1⁄2 cups cooked beef, finely ground
- 1 cup beef broth (reserved from simmering beef)
- 2 tablespoons suet (ground fine) or 1⁄2 cup applesauce
- 4 cups chopped apples
- 1 1⁄2 cups dark raisins (chopped fine)
- 1⁄2 cup cider or 1⁄2 cup apple juice
- 1 grated lemon, juice and rind of
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 1⁄2 cups white sugar
- 2 teaspoons cider vinegar
Directions See How It's Made
- Simmer beef in enough water to cover until well done.
- Cool meat thoroughly.
- Reserve cooking liquid.
- Put beef and suet through a meat grinder (or with a knife mince very fine.) Combine all ingredients in a large baking dish or small roaster.
- Stirring occasionally, cook in a 325 F oven until apples are soft and mincemeat is hot.
- Cool and store in the refrigerator or freeze until ready to use.
- Makes enough for 2 large pies.