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Memorable mincemeat
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| Artist: |
_ |
| Categories: |
Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3/4
| cup | Suet, minced (or butter/marg) | | 2
| cup | Seedless raisins | | 2 1/2
| cup | Currants | | 1 3/4
| cup | Brown sugar | | 1 1/2
| tsp | Cinnamon | | 1 1/2
| tsp | Mace or cloves | | 1 1/2
| tsp | Nutmeg | | 3/4
| tsp | Salt | | 4
| | Apples, peeled, grated | | 1
| cup | Candied citron | | 1
| | Lemon (rind and juice only) | | 1
| | Orange (rind and juice only) |
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Procedures:
| 1 | Makes 8 cups (not 8 servings) combine all ingredients in a large saucepan. | | 2 | Bring to a boil and simmer 5 minutes, stirring frequently. | | 3 | Refrigerate or freeze in recipe size portions. | | 4 | (dark or light raisins may be used in place of currants, and ground cloves substituted for mace. | | 5 | Er) note: processing mincemeat is recommended for long term storage 1-2 years. | | 6 | Spoon into pint sealers. | | 7 | Process 30 minutes in a boiling water bath. |
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