Prep 20 mins
Cook 1 hr 30 mins
I love mincemeat but most recipes make such large amounts that I was unwilling to take a chance on them. Here is a recipe that I adapted from an old Fannie Farmer Cookbook that makes a single pint of mincemeat. I used 1/2 pound of stewing beef, 1 apple, and 1 cup of raisins (I didn't have any currents), I omitted the boiled cider and the mace, and used raspberry jelly in place of the barberry jelly. I was unexpectedly out of brandy but remembered many recipes called for almonds so I put in 2 tablespoons of Amaretto and 1/4 teaspoon of brandy flavoring. I chopped the apples and beef, and left the raisins whole, which resulted in a chunkier mincemeat than the commercial kind. The result was one pint of well flavored mincemeat. Following the advice of most recipes I will let the flavors blend for 2 or 3 weeks before using.
- 1⁄2 lb beef
- 1 cup chopped apple
- 1⁄2 cup raisins
- 1⁄2 cup currants
- 1⁄4 cup butter
- 1 tablespoon molasses
- 1 tablespoon boiled cider, whatever that is
- 1 cup sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon mace, possibly, 1 salt spoon
- 1 teaspoon salt
- 2 tablespoons barberry jelly
- 2 tablespoons brandy
- Cut the beef into chunks, cover with water and simmer until done, 15 to 20 minutes. Remove meat, reserving liquid. Chop meat to make approximately 1 cup.
- Combine remaining ingredients except barberry jelly and brandy in a pot on the stove. Add about 1 cup of the reserved pot liquor to moisten it.
- Simmer for 1 hour, adding more liquid if it seems too dry.
- Add the barberry jelly, the brandy and the chopped meat. Simmer 15 minuted longer.
- Use to fill pie, tarts or in other recipes as desired.