One Pie Mincemeat

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.

• Ready In: 1 hr 50 mins
• Serves: 8
• Yields: 1 pint

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Simmer for 1 hour, adding more liquid if it seems too dry.
4. Add the barberry jelly, the brandy and the chopped meat. Simmer 15 minuted longer.
5. Use to fill pie, tarts or in other recipes as desired.