Best Mincemeat
Best Mincemeat recipe
Yield
96 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
sugar
|
|
| 4 | each |
calf tongue
boiled |
* |
| 2 ½ | pounds |
suet
|
|
| 2 | pounds |
raisins, seedless
|
|
| 2 | pounds |
currants
|
|
| ½ | pound |
citron
finely chopped |
|
| ½ | pound |
orange zest
candied, finely chopped |
|
| 6 | pounds |
apples
chopped |
|
| 1 | tablespoon |
cloves
|
|
| 1 | tablespoon |
cinnamon
|
|
| 1 | tablespoon |
allspice
|
|
| 2 | whole |
nutmeg
grated |
*
|
| ½ | pound |
almonds
finely chopped |
|
| 1 | tablespoon |
salt
|
|
| 4 | each |
oranges
rind and juice of |
|
| 4 | each |
lemons
rind and juice of |
|
| ½ | pound |
lemon zest
candied, finely chopped |
|
| 1 | quart |
brandy
|
*
|
| 2 | quarts |
whiskey
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
sugar
|
|
| 4 | each |
calf tongue
boiled |
* |
| 1.1 | kg |
suet
|
|
| 907.2 | g |
raisins, seedless
|
|
| 907.2 | g |
currants
|
|
| 226.8 | g |
citron
finely chopped |
|
| 226.8 | g |
orange zest
candied, finely chopped |
|
| 2.7 | kg |
apples
chopped |
|
| 15 | ml |
cloves
|
|
| 15 | ml |
cinnamon
|
|
| 15 | ml |
allspice
|
|
| 2 | whole |
nutmeg
grated |
*
|
| 226.8 | g |
almonds
finely chopped |
|
| 15 | ml |
salt
|
|
| 4 | each |
oranges
rind and juice of |
|
| 4 | each |
lemons
rind and juice of |
|
| 226.8 | g |
lemon zest
candied, finely chopped |
|
| 0.9 | l |
brandy
|
*
|
| 2 | quarts |
whiskey
|
* |
Directions
Chop the calves' tongues very fine, add sugar, raisins, currants and citron.
Mix all together. Chop apples fine (do not mash) and add to calves' tongues.
Add spices and suet, remaining fruit, almonds and salt, and mix thoroughly.
Pour over this the fruit juices and rind, the brandy and whiskey.
Put mixture into a crock with a lid.
Place a cloth over the top of the crock and put on lid.
Put in cool place for 3 weeks.
Then add more salt and spices if needed. Let stand at least 4 weeks before using.
When using as filling for pies, always bake between 2 crusts.
