Traditional Mincemeat
A traditional mincemeat recipe that actually has meat in it!
Yield
60 servingsPrep
10 minCook
2 hrsReady
6Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 1 | pound |
beef suet
|
* |
| 3 ½ | pounds |
apples
peeled, cored, chopped |
|
| 2 | pounds |
grapes, seedless
|
|
| 1 ½ | pounds |
currants
|
|
| ¾ | cup |
citron
candied |
|
| ¾ | cup |
candied lemon peel
|
*
|
| 2 | pounds |
brown sugar, light
|
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
molasses
|
|
| 3 | cups |
apple cider
|
*
|
| 1 | teaspoon |
mace
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | tablespoon |
cloves
ground |
|
| 1 | tablespoon |
allspice
|
|
| 2 | teaspoons |
nutmeg
|
|
| 1 | pound |
walnuts
chopped |
|
| ¼ | cup |
lemon juice
|
|
| 1 | cup |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 453.6 | g |
beef suet
|
* |
| 1.6 | kg |
apples
peeled, cored, chopped |
|
| 907.2 | g |
grapes, seedless
|
|
| 680.4 | g |
currants
|
|
| 177 | ml |
citron
candied |
|
| 177 | ml |
candied lemon peel
|
*
|
| 907.2 | g |
brown sugar, light
|
|
| 15 | ml |
salt
|
|
| 237 | ml |
molasses
|
|
| 7.1E+2 | ml |
apple cider
|
*
|
| 5 | ml |
mace
|
|
| 15 | ml |
cinnamon
|
|
| 15 | ml |
cloves
ground |
|
| 15 | ml |
allspice
|
|
| 1E+1 | ml |
nutmeg
|
|
| 453.6 | g |
walnuts
chopped |
|
| 59 | ml |
lemon juice
|
|
| 237 | ml |
brandy
|
*
|
Directions
Place meat in a very large saucepan with just enough water to cover and simmer for ½ hour.
Drain meat and return to pan. Add all remaining ingredients, except lemon juice and brandy.
Bring mixture to a boil and reduce heat and simmer for 1½ hours, stirring occassionally.
Stir in lemon juice and brandy.
Ladle minced meat into sterilized jars and seal, cool and store.
Allow the mincemeat to mature for at least 6 weeks before using.
