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LOCATION: Recipes >> Preserving Meats >> Mincemeat 17

Print this Recipe    Mincemeat 17

To make about 3 quarts

1/2 pound fresh beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/2 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1 1/4 cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 1/2 cups brandy
1 cup pale dry sherry

Combine the suet, raisins, currants, almonds, citron, dried figs,
candied orange peel, candied lemon peel, apples, sugar, nutmeg,
allspice, cinnamon and cloves in a large mixing bowl and stir them
together thoroughly. Pour in the brandy and sherry, and mix with
a large wooden spoon until all the ingredients are well-moistened.
Cover the bowl and set the mincemeat aside in a cool place (not
the refrigerator) for at least three weeks. Check the mincemeat
once a week. As the liquid is absorbed by the fruit, replenish it
with sherry and brandy, using about 1/4 cup at a time. Mincemeat
can be kept indefinitely in a covered container in a cool place,
without refrigeration, but after a month or so you may refrigerate
it if you like.


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