Side Pannel
Traditional Mincemeat
Ingredients List
- 2 lb Ground beef
- 1 lb Beef suet
- 3 1/2 lb Apples, peeled, cored &
- Chopped
- 2 lb Seedless grapes
- 1 1/2 lb Currents
- 3/4 c Candied citron
- 3/4 c Candied lemon peel
- 2 lb Light brown sugar
- 1 tb Salt
- 1 c Molasses
- 3 c Apple cider
- 1 ts Mace
- 1 tb Cinnamon
- 1 tb Ground cloves
- 1 tb Allspice
- 2 ts Nutmeg
- 1 lb Chopped walnuts
- 1/4 c Lemon juice
- 1 c Brandy
Directions
Place meat in a very large saucepan with just enough water to cover &
simmer for 1/2 hour. Drain meat & return to pan. Add all remaining
ingredients, except lemon juice & brandy. Bring mixture to a boil &
reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in
lemon juice & brandy. Ladle mincemeat into sterilized jars & seal,
cool & store. Allow the mincemeat to mature for at least 6 weeks
before using.
simmer for 1/2 hour. Drain meat & return to pan. Add all remaining
ingredients, except lemon juice & brandy. Bring mixture to a boil &
reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in
lemon juice & brandy. Ladle mincemeat into sterilized jars & seal,
cool & store. Allow the mincemeat to mature for at least 6 weeks
before using.
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