MAKE YOUR OWN MINCEMEAT (FROM AN 18TH CENTURY RECIPE)

Make Your Own Mincemeat (From an 18th Century Recipe) image

This recipe is from the Women's Day Encyclopedia of Cookery, Volume 7. My mother and I made this recipe for mincemeat pie a couple of years ago, and it was to die for! Not everyone likes mince pie, and I for one hated it as a kid. But this is so good! Cooking time does not include time for pie baking option.

Provided by Recipe Junkie

Categories Fruit

Time 30m

Yield 4 quarts

Number Of Ingredients 19

Ingredients

1 lb lean ground beef (top round or chuck)
water
5 cups firmly packed shredded peeled apples
diced candied lemon peel
diced candied orange peel
citron
1 lb raisins (seeded or seedless) or 1 lb dried currant
1 large orange, juice and rind of, grated
1 lemon, juice and rind of, grated
1/2 lb finely ground beef suet, all skin removed
3 3/8 cups dark brown sugar
1 1/2 teaspoons salt
ground allspice
cinnamon, cloves
coriander
mace
nutmeg
1 cup Bourbon or 1 cup brandy
1 cup rum or 1 cup sherry wine

Steps:

Simmer beef in 2 c water, covered for about 10 minutes.
Put beef and broth in large kettle and add all other ingredients except liquors.
Let come to a hard boil.
Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
Let cool.
Then add spirits.
Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
Frozen it will keep up to 6 months.
For Pie:.
Fill pastry-lined pie pan with mincemeat.
Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.

Nutrition Facts : Calories 2127.5, Fat 65.6, SaturatedFat 34.4, Cholesterol 112.3, Sodium 1039.4, Carbohydrate 299.5, Fiber 9.8, Sugar 262.4, Protein 28