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| 1/2 | cup | suet | |
| 20 | each | green tomatoes | ored |
| 18 | each | apples, tart | peeled |
| 1 1/2 | pounds | raisins, seedless | |
| 3 | tablespoons | cinnamon | |
| 3/4 | cup | fruit juice | any, sweet |
| 3/4 | cup | citron | minced |
| 6 | tablespoons | orange zest | |
| 3 | teaspoons | salt | |
| 1 | teaspoon | cloves | |
| 1 1/2 | teaspoons | allspice | |
| 1 | teaspoon | ginger | |
| 1/2 | teaspoon | nutmeg | (1/2 to 1 tsp) |
| 1 | cup | beef stock | prefer veal stock if possible |
| 1 | x | brandy | if desired |
Cover meat with water and simmer until tender.
Force meat, suet, tomatoes and apples through coarse food chopper.
Add remaining ingredients (except brandy) and simmer 1 hour, stirring frequently.
Fill 3 hot, sterilized 1 quart jars.
Place 2 tbsp. brandy on top, if desired.
Seal. Store in cool place.
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Everyone thinks the Christmas holidays is the only time period where you pack on pounds because of food. This statement may be true when you look at other holidays like Easter, St. Patrick’s Day and New Year’s Eve, but what about Thanksgiving?...
Tastes really good, I tried with Soft Roti and Daal.