LOCATION: Recipes >> Preserving Meats >> Mincemeat 15
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Mincemeat 15
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Mincemeat
3/4 cup suet, minced
2 cups seedless raisins
2 1/2 cups currants
1 3/4 cups brown sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons mace or cloves
1 1/2 teaspoons nutmeg
3/4 teaspoon salt
4 apples, peeled, grated
1 cup candied citron
1 lemon (rind and juice only)
1 orange (rind and juice only)
Makes 8 cups (not 8 servings) Combine all ingredients in a large
saucepan. Bring to a boil and simmer 5 minutes, stirring frequently.
Refrigerate or freeze in recipe size portions. (Dark or light
raisins may be used in place of currants, and ground cloves
substituted for mace.)
Note: Processing mincemeat is recommended for long term storage
1-2 years. Spoon into pint sealers. Process 30 minutes in a
boiling water bath.
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