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LOCATION: Recipes >> Preserving Meats >> Mincemeat 07

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Old Fashioned Mincemeat

1 1/4 lb. beef shoulder or bottom round, cut into one inch cubes
1 cup apple cider
4 tart cooking apples (Granny Smith, Cortland or Pippin) pared, cored, chopped
1 and 1/4 cup plus 2 Tbsp sugar
2 and 1/2 cup dried currants
2 and 1/2 cup dark raisins
8 oz mixed candied orange and lemon peel, finely diced
1 stick butter
1 lb sour cherry preserves
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 can (16-oz) sour cherries packed in water, drained
1/2 cup liquid reserved from cherries

Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling,
reduce heat and simmer covered until meat is tender when pierced
with a fork, about 20 minutes. Remove meat to work surface, coarsely
chop and return to pan. Stir all remaining ingredients except
drained canned cherries into meat. Heat to simmering. Cook
uncovered, stirring occasionally, over low heat until very thick,
about 1 and 1/2 hours. Stir in cherries and remove from heat.
Refrigerate in container or jar with tight-fitting lid at least
one week before using. Mincemeat will keep in refrigerator up to
three weeks or freezer up to three months. Put mincemeat into an
unbaked pie shell and put pastry on top and crimp edges and poke
several holes in top pastry. Brush top with cream and sprinkle
with sugar. Bake 40 minutes at 340 degrees. You may need to
protect edges of crust the last 15 to 20 minutes to keep from
becoming too brown.

Serve warm/hot with ice cream or whipped cream on top.

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