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LOCATION: Recipes >> Preserving Meats >> Mincemeat 03

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Mincemeat
enough for 20 pies

9 quarts sliced, peeled apples
4 lb. chopped lean beef
2 lb. chopped beef suet (best if fresh from a butcher)
3 lb. sugar
2 quarts cider
4 lb. raisins (seeded, if possible)
3 lb. currants
1-1/2 lb. chopped candied citron
1/2 lb. dried, chopped, candied orange peel
1/2 lb. dried, chopped, candied lemon peel
Juice and rind of one lemon
1 Tbsp each cinnamon, mace, and cloves
1 tsp each salt and pepper
2 whole nutmegs, grated
1 gallon sour cherries with juice
2 lb. broken nut meats

Simmer all ingredients about 2 hours. Stir frequently. Ladle into
hot jars, allowing 1/2 inch headroom. Process 20 minutes at 10
pounds pressure. Before serving or adding to pie, season with
brandy. Best if prepared at least 2 weeks in advance.


To add to a pie:

Preheat oven to 450 degrees.
Line a pie pan with a pie shell.
Fill it with the mincemeat
Add 2 to 4 Tbsp brandy

Cover the pie with a pricked top shell. Bake at 450 degrees 100
minutes, the reduce heat to 350 degrees and bake about thirty
minutes.

Variation: Add a touch of rum in addition to the brandy, or spread
a egg yolk-milk mixture on the top pie shell before cooking.

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