Mincemeat Filling

Name: Mincemeat Filling
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: 12 quarts
Ingredients: 4 lbs beef, diced; 2 lbs beef suet; 2 lbs granulated sugar; 2 lbs seedless raisins, chopped; 1 lb currants; 4 lbs apples, peeled and chopped fine; 1/2 lb citron, minced; 1/2 lb candied lemon peel, minced; 1 orange, zest of, only, grated; 2 lemons, zest of, only, grated; 1 nutmeg, grated; 1 tablespoon ground cloves; 1 tablespoon ground cinnamon; 1 teaspoon salt; 1/2 cup orange juice (from the oranges you grated); 1/2 cup lemon juice (from the lemons you grated); 4 cups hard alcoholic cider; 2 cups brandy

Submitted by Molly53

"The original mincemeat. According to the cookbook, mincemeat pie was always served hot. From the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947"

Download

Ready In:: 3hrs
Ingredients:: 18
Yields:: 12 quarts

ingredients

4 lbs beef, diced
2 lbs beef suet
2 lbs granulated sugar
2 lbs seedless raisins, chopped
1 lb currants
4 lbs apples, peeled and chopped fine
¹⁄₂ lb citron, minced
¹⁄₂ lb candied lemon peel, minced
1 orange, zest of, only, grated
2 lemons, zest of, only, grated
1 nutmeg, grated
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 teaspoon salt
¹⁄₂ cup orange juice (from the oranges you grated)
¹⁄₂ cup lemon juice (from the lemons you grated)
4 cups hard alcoholic cider
2 cups brandy

directions

Boil the meat and suet together until tender; drain and cool.
Force through a food chopper (or quickly whirl in food processor).
Mix all the remaining ingredients together except the brandy and cook for 90 minutes.
Add the brandy, pour into sterilized jars within 1 inch of the top.
Put on cap, screw band FIRMLY TIGHT.
Process 25 minutes at 10 pounds pressure.
Let canner cool and unlock before removing jars.

Questions & Replies

I am interested in Mincemeat recipes as this year those that love the pies are left with none to purchase in stores in any version . In making this recipe and canning the instructions need to go further in preparing what will be needed to can. Size jars, how many it will make etc. Canners are limited in size and this recipe could take processing more than one round.

Ramona D.

Reviews

As I have said: I am a mincemeat fanatic. Before I joined food.com I prepared ALL the so called mincemeat recipes. Having studied recipes that go back 200 years, I think I know what i am talking about. Authentic mincemeat uses venison or some other hoofed game. (elk, caribou, moose) For the purists beef is unacceptable. It is nice that you tried to lend some weight to your recipe by giving a reference. But look at the date: 1947. Too soon onthe time line and too modern to be authentic to me. But others might find this recipe useful. I keep saying, the best mincemeat recipe posted here (although I consider it a short cut, it is a tasty shortcut) is Venison Mincemeat by Arootstook..

sumwontoluv