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November 21, 2005

Mincemeat

Mincemeat Recipe....Emma
found this somewhere on the web, cannot remember where.

Take two pounds of finely chopped suet, four pounds of grated bread crumbs, four pounds of currants, four pounds of raisins, five pounds of brown sugar, one and one-half pounds of candied peel, lemon, orange and citron, six pounds of apple, weighed after being chopped, two tablespoons of cinnamon, two tablespoons of cloves, one tablespoon of mace, one tablespoon of salt and two quarts of boiled cider. The ingredients are blended without being boiled; put away in jars set in a cool place this mince will keep.
Very Old Mincemeat Recipe .......Emma
Ingredients:
8 pounds beef stew meat
2 pounds suet
12 pounds chopped apples
2 pounds raisins
1 tablespoon allspice
1 tablespoon cloves
1 pound chopped citron
3 pounds brown sugar
1 lemon
1 tablespoon cinnamon
2 tablespoons salt
boiled cider
In a large pot, simmer the unsalted meat until very tender. Cool the meat and then run through a food grinder twice.
Place the ground meat back into the pot with the same water.(most of the water will be boiled down) Add all other ingredients to the pot and add enough boiled cider so the mixture is moistened well, but not too wet. Simmer and stir until the apples are cooked-takes about an hour. Seal in sterilized jars while still hot.
The above recipe comes from the 1907 Ladies Aid Cookbook.

All-Fruit Mincemeat .......Emma
4 cups Chopped unpeeled apples
2 cups Raisins, chopped
1 cup Snipped dried apricots
1 (6-oz.) can frozen apple juice concentrate, thawed
3/4 cup Water
1/4 cup Honey
1 teaspoon Ground allspice
1/2 teaspoon Salt
2 tablespoons Brandy
In a 4 1/2-quart Dutch oven stir together the apples, raisins, apricots, apple juice concentrate, water, honey, allspice, and salt. Bring to boiling, reduce heat. Cover and simmer for 50 minutes, stirring occasionally. Uncover and simmer for 10 to 15 minutes more or till liquid has nearly evaporated, stirring occasionally. Stir in the brandy. Cool. Stir, covered, in the refrigerator.

http://www.cdkitchen.com


Mincemeat.....Emma
1 small navel orange
1 small lemon
8 cups finely diced unpeeled apples
1 1/2 cups golden raisins
1 1/2 cups seedless raisins
1 cup mixed diced candied fruits
1 cup orange juice
4 cups packed brown sugar
1 tablespoon cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 1/4 cups brandy
Quarter and seed orange and lemon. Grind in food grinder or food processor fitted with a steel blade. In Dutch oven combine ground orange and lemon, apples, raisins, candied fruits and orange juice. Bring to boil; reduce heat and simmer 15 minutes, stirring occasionally. Add sugar, spices and salt. Simmer 15 minutes, stirring occasionally. Add 1 cup of brandy. Simmer, stirring occasionally, until mixture is thick like jam — about 1 hour. Remove from heat. Stir in remaining brandy. Store covered in refrigerator up to 2 months.

Contributed to our recipe list by Emma.

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Posted by Willie Crawford at November 21, 2005 04:21 PM

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