Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Authentic Mincemeat

StarStarStarHalf starEmpty star

Your rating

Recipe

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

 

Yield

32 servings

Prep

30 min

Cook

90 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 pounds beef
stew meat, lean or wild game
Camera
½ pound suet
½ pound citron
candied, chopped
Camera
3 pounds Granny Smith apples
Camera
2 pounds brown sugar
Camera
4 cups apple juice
or cider
Camera
1 tablespoon salt
Camera
1 tablespoon nutmeg
ground
Camera
1 tablespoon allspice
ground
Camera
1 tablespoon cinnamon
ground
Camera
1 teaspoon cloves
ground
Camera
1 cup molasses
Camera
1 cup light corn syrup
Camera
2 pounds currants
dried
1 pound golden raisins
Camera
1 pound raisins, seedless
Camera
2 cups brandy
* Camera

Ingredients

Amount Measure Ingredient Features
907.2 g beef
stew meat, lean or wild game
Camera
226.8 g suet
226.8 g citron
candied, chopped
Camera
1.4 kg Granny Smith apples
Camera
907.2 g brown sugar
Camera
946 ml apple juice
or cider
Camera
15 ml salt
Camera
15 ml nutmeg
ground
Camera
15 ml allspice
ground
Camera
15 ml cinnamon
ground
Camera
5 ml cloves
ground
Camera
237 ml molasses
Camera
237 ml light corn syrup
Camera
907.2 g currants
dried
453.6 g golden raisins
Camera
453.6 g raisins, seedless
Camera
473 ml brandy
* Camera

Directions

Place the meat into a deep pan and cover with water. Bring to a boil and then reduce the heat to a simmer.

Continue simmering until the meat is very tender and the water is almost gone, this will take 1 to 1½ hours.

Cool the meat and put it through your food processor or a food grinder. You should have about 4 or 5 cups of ground meat.

Put the suet through the food process or grinder and add to the meat. Do the same with the candied citron. Peel and finely chop the apples and add them to the meat mixture.

In a separate pan, mix the sugar with the apple juice or cider and mix until the sugar is dissolved. Bring to a boil, reduce the heat and simmer for 5 minutes.

Add the meat mixture to the syrup and return to a boil.

Reduce the heat again and simmer for about 10 minutes more.

Remove from the heat and add the salt, nutmeg, allspice, cinnamon, cloves, molasses, corn syrup, currants, and raisins.

Mix well. Mix in the brandy. Cool to room temperature and either use to make pies or ladle into containers and freeze for later use.

YIELD: About 4 quarts (enough for 4 pies)



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 45424% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 263mg 11%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 2% Vitamin C 112%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A slice of classic Thanksgiving Pumpkin pie

The Top 7 Seasonal Pies We Crave

The top seven pie recipes, featuring fresh ingredients straight from the autumn harvest, which will be served at Thanksgiving and Christmas feasts this year are...

More breaking news

 

Email this recipe