Mincemeat for 2 pies

Submitted 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"

 

• Ready In: 2hrs 30mins
• Ingredients: 15
• Yields: 2 pies
• Serves: 12

ingredients

• 354.88 ml cooked beef, finely ground
• 236.59 ml beef broth (reserved from simmering beef)
• 29.58 ml suet (ground fine) or 118.29 ml applesauce
• 946.36 ml chopped apples
• 354.88 ml dark raisins (chopped fine)
• 118.29 ml cider or 118.29 ml apple juice
• 1 grated lemon, juice and rind of
• 2.46 ml salt
• 2.46 ml ground cloves
• 2.46 ml allspice
• 2.46 ml ground ginger
• 4.92 ml ground cinnamon
• 4.92 ml ground nutmeg
• 354.88 ml white sugar
• 9.85 ml cider vinegar

directions

1. Simmer beef in enough water to cover until well done.
2. Cool meat thoroughly.
3. Reserve cooking liquid.
4. 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.
5. Stirring occasionally, cook in a 325 F oven until apples are soft and mincemeat is hot.
6. Cool and store in the refrigerator or freeze until ready to use.
7. Makes enough for 2 large pies.

Reviews

[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.<br/>Thanks for posting.<br/>Rachel Castle