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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.
Units: US | Metric
Serving Size: 1 (106 g)
Servings Per Recipe: 8
The following items or measurements are not included: