Preserving Meats: Mincemeat 11 by Recipe Cottage

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	Mincemeat 11

		Mincemeat 1/3 lb. beef, boiled 2 tbs. suet 1 cup beef broth 2/3 cup brown sugar 1/2 tsp. cinnamon 1 tsp clove 1 tsp nutmeg 1/2 tsp salt 1/2 cup candied citrus rinds (recipe follows) 1 1/2 cup chopped apples 1 orange with rind, ground 1/2 lemon with rind, ground 1/2 cup raisins 1/3 cup currants 1/4 cup cognac 1/4 cup rum Grind the beef with the suet. Place in a large saucepan. Stir in the beef broth, brown sugar, cinnamon, clove, nutmeg, salt, rinds, apples, orange, lemon, raisins, and currants. Simmer until the apples are soft, about 1 hour. Cool. Stir in the cognac and rum. Pour into a sterilized jar that has a lid. Cover and age at least 3 months in the refrigerator before using. To bake, preheat the oven to 400 degrees F. Pour the mincemeat into a 10-inch pie crust. A top crust will keep the pie moist but is optional. Bake for 30 minutes. Yield: 1 10-inch pie Candied Citrus Rinds (one ingredient of pie) rind from 3 large oranges rind from 1 large grapefruit 2 cups honey 1 1/2 tsp. ginger 1/2 tsp. cinnamon sugar Scrape out inside of the fruit rind to remove as much of the white pith as possible. Slice the rind into narrow, even sized strips. Bring to a boil in a large pan of water. Simmer for 5 minutes and drain. Repeat the boiling procedure 4 more times to remove the bitterness from the fruit rind. Combine the honey, ginger, cinnamon, and 1 cup water in a medium-sized saucepan. Stir until the honey is dissolved. The heavy feeling at the bottom of the pan will disappear. Add the rinds; cook over low heat until all the syrup is absorbed and the peels are soft, about 1 hour. Spread on waxed paper; dust with sugar. Cover with cheese cloth; let sit until well dried. Store in an airtight jar. These will keep indefinitely. Yield: about 8 cups.