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LOCATION: Recipes >> Preserving Meats >> Mincemeat 11

Print this Recipe    Mincemeat 11


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

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.


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