" Traditional" Mincemeat (For Pies)
- Ready In:
- 1010hrs
- Ingredients:
- 19
- Yields:
-
15 Quarts (approx)
ingredients
- 4 boiled beef tongues or 4 -6 lbs stewing beef
- 4 lbs sugar
- 2 lbs raisins
- 2 lbs currants
- 1⁄2 lb candied citron peel, finely cut
- 6 lbs tart apples (Granny Smiths)
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 2 whole nutmegs, grated
- 2 1⁄2 lbs suet, finely chopped
- 1⁄2 lb candied orange peel, finely cut
- 1⁄2 lb candied lemon peel, finely cut
- 1⁄2 lb almonds, finely chopped
- 1 tablespoon salt
- 4 oranges, grated peel and juice of
- 4 lemons, grated peel and juice of
- 1 quart brandy
- 2 quarts whiskey
directions
- Chop the boiled calves' tongues (or boiled stew beef) very finely.
- Add the sugar, raisins, currents and citron; mix together well.
- Chop apples finely (do not mash) and add to the meat.
- Add all the spices, suet, candied peels, almonds and salt, and mix thoroughly.
- Pour over this mixture the fruit juices and grated peels, the brandy and the whiskey; and mix together.
- Put the mixture into a large crock with a lid.
- Place a clean cloth over the top of the crock and put the lid on.
- Place crock in a cool place for 3 weeks.
- Add more salt and spices at this time, if needed.
- Let stand at least 4 weeks before using.
- Mincemeat may be canned by water bath method.
- If using it for pie filling, bake between double crusts.
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RECIPE SUBMITTED BY
Dee514
United States
I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.