Mincemeat Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 qt cooked beef and juice (any combination of beef and/or pork will do)
4 qts apples and juice (depending on the tartness of the apples you may need to add 2 tbls lemon juice)
1 qt fruit (any of a number of combinations will be just fine. Suit your own taste. I generally clean the refrigerator and pantry as I go -- jams/jellies, fruits, canned, fresh or frozen. For example: 2 c sour cherries, 1 c pineapple, 1 c misc goodies.
1 1/2 c raisins
3 c brown sugar
1 tsp nutmeg
1/2 tsp cloves
2 tbls cinnamon
4 tbls salt
rum and/or brandy to taste
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Directions: |
Directions:If beginning with raw beef, cut the meat into 3/4 inch cubes. Cook the meat until tender (salt to taste). Cool (usually overnight). Remove and discard bones and fat. Save broth. Shred meat (by hand).
Put meat and broth in heavy bottomed large kettle. Add all of the remaining ingredients with their juices. Bring to a boil then simmer until thickened (an hour or a day) . Remember stir frequently. Also, taste it often and adjust the flavors to suit your own personal preference. Makes about 6 qts of mincemeat.
There are several options once your mincemeat is finished. You can can it, give it as Christmas gifts, save it for mincemeat pie throughout the year, give it to friends, put it on ice cream, take it to the fair, share it at potluck dinners etc. |
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Personal
Notes: |
Personal
Notes: “This is a copy of a recipe David had printed in the Oxford, Ohio, Methodist Church cook book. He gives me credit since I supervised the making of a lot of Mincemeat at the Coldwater United Methodist Church for our big sale every year (like 60 to 75 quarts and 50 pints). The real story is after marrying into the Meredith family, I learned to make mincemeat. The Meredith’s would butcher every fall and they made mincemeat. I would go help Grandma Annie and learned how and then shared this when we moved to Coldwater, Michigan. I had a group of older women who had made some mincemeat before and together we made a lot over several years. David is very fond of Mincemeat and so is his father. I think David wanted other people to help him get a few more jars to enjoy so he shared with his church in Oxford in the 1980’s. I still make a few jars to make a few pies each year. I make more when our apple trees supply me with a bumper crop.” Nora
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