Name: Mincemeat
Ingredients: 1 1/2 lb beef or venison (cut into 1-inch pieces); 2 lemons; 2 oranges; 3 lb apples (peeled and cored); 1 lb raisins; 1/2 lb candied fruit; 1 tsp salt; 1 lb currants; 2 cups sugar; 2 tsp cinnamon; 1/2 tsp ground cloves; 1 tsp nutmeg; 2 cups apple cider or beef broth

Mincemeat

In response to the request from Rita Wastlick.

Course

Condiment, Desserts

Cuisine

American

Servings

Ingredients

1 1/2 lb beef or venison cut into 1-inch pieces
2 lemons
2 oranges
3 lb apples peeled and cored
1 lb raisins
1/2 lb candied fruit
1 tsp salt
1 lb currants
2 cups sugar
2 tsp cinnamon
1/2 tsp ground cloves
1 tsp nutmeg
2 cups apple cider or beef broth

Course

Condiment, Desserts

Cuisine

American

Servings

Ingredients

1 1/2 lb beef or venison cut into 1-inch pieces
2 lemons
2 oranges
3 lb apples peeled and cored
1 lb raisins
1/2 lb candied fruit
1 tsp salt
1 lb currants
2 cups sugar
2 tsp cinnamon
1/2 tsp ground cloves
1 tsp nutmeg
2 cups apple cider or beef broth

Instructions

Boil meat till tender, approx. 2 hours. Pour off broth and reserve; let meat cool, 8 hours or overnight.
Grate the lemon and orange rinds and juice the lemons and oranges.
Grind meat with the apples, half of the raisins, and half of the candied fruit. Add remaining half of raisins and candied fruit, salt, grated rind, juice of lemons and oranges, currants, sugar, spices, and beef broth or cider. Stir thoroughly and slowly cook approx. 1 hour on very low heat.
Freeze, can, or refrigerate and use within a few days. When making pies, add 2 tablespoons of butter (or 1/2 cup of suet) to filling for each pie.

Recipe Notes

Recipe courtesy of Lorraine R Gardner, Oregon, WI.

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