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Traditional Mincemeat 14 - Culture, Family, Travel, Consumer Reviews - Posted: 24th Jan, 2013 - 11:10am
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Archived Recipe: BeefPost Date: 24th Jan, 2013 - 11:10am / Post ID: #
Traditional Mincemeat 14
Recipe name:
Traditional Mincemeat 14 
Recipe category:
Beef
What are your thoughts about this classic dish? 
Recipe detials:
2 lb Ground beef 1 lb suet 3 1/2 lb Apples, peeled, cored & Chopped 2 lb Seedless grapes 1 1/2 lb Currents 3/4 c Candied citron 3/4 c Candied lemon peel 2 lb Light brown sugar 1 tb Salt 1 c Molasses 3 c Apple cider 1 ts Mace 1 tb Cinnamon 1 tb Ground cloves 1 tb Allspice 2 ts Nutmeg 1 lb Chopped walnuts 1/4 c Lemon juice 1 c Brandy Place meat in a very large saucepan with just enough water to cover & simmer for 1/2 hour. Drain meat & return to pan. Add all remaining ingredients, except lemon juice & brandy. Bring mixture to a boil & reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in lemon juice & brandy. Ladle mincemeat into sterilized jars & seal, cool & store. Allow the mincemeat to mature for at least 6 weeks before using. |
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TOPIC: Traditional Mincemeat 14