Free Recipe Homemade Mincemeat 2
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Homemade Mincemeat 2 Recipe
6 lb Scraggy beef (neck meat)
3 lb Suet
4 lb Raisins
1 lb Citron, chopped
2 lb Candied fruit peel
-(grapefruit, orange, lemon,
-pineapple pieces), chopped
12 lb Tart apples (such as
-Jonathan), peeled, cored,
-and chopped
4-1/2 oz Ground cinnamon
1 oz Ground ginger
1 oz Ground cloves
4 oz Freshly grated nutmeg
2 Lemons, juice and grated
-rind of
4 tb Salt
1 ts Pepper
2 lb Granulated sugar
1 qt Molasses
1 qt Apple cider
Homemade Mincemeat 2 Preparation
makes 16 to 20 quarts 1. Put the beef in a pot, cover with water, and simmer for 1 1/2 to 2 hours, until tender. Reserve the liquid. Let the meat cool and remove any gristle. Chop the meat in a food processor or meat grinder until finely ground. 2. Cut the suet up into golf-ball-size pieces. Chill well. Chop fine by pulsing in batches in a food processor or by using a meat grinder. 3. Mix the beef and suet in a large bowl (or washtub) with all the remaining ingredients except the molasses and cider. Warm the liquid the beef was cooked in, and stir in the molasses and cider. Add to the mincemeat and mix well. Adjust the spices to taste. Let cool. 4. Pack into plastic 1-quart containers and freeze. (Or, as was done before there were freezers, pack into 1-quart canning jars, pour a thin layer of molasses on top, and set in a cool place.) Mincemeat needs to age for about a month before use, so take the container out of the freezer a month ahead of time, pour a thin layer of molasses on top, put the cover back on, and refrigerate for a month. Recipes are from _Martha Stewart”s Pies & Tarts_. Posted to EAT-L Digest 13 Dec 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Sat, 14 Dec 1996 12:08:43 EST
Cooking Temperature:
Recipe Serves: 1
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