Memorable Mincemeat
Serving Size : 8
Ingredients for prepare Memorable Mincemeat
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | cup | Suet - minced (or butter/ma |
| 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) |
recipe Memorable Mincemeat
Makes 8 cups (not 8 servings)
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Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently.
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Refrigerate or freeze in recipe size portions. (Dark or light raisins may
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be used in place of currants, and ground cloves substituted for mace. ER)
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Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into
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pint sealers. Process 30 minutes in a boiling water bath. Source: Festive Favourites, TransAlta Utilities
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Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba
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1905 - Mince Pie Hints Dried apples soaked in water a few
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hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with
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sugar can be soaked 10-12 hours in a very little water and then both water and
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fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find
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hints like these very serviceable.
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