*  Exported from  MasterCook II  *
 
                                 MINCEMEAT
 
 Recipe By     : The Cook Book of Uncommon Recipes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies & Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        lean beef stew meat (you can also use wild
                         game such as venison)
      1/2  pound         beef suet (beef fat you buy from the meat
                         department)
      1/2  pound         chopped candied citron
    3      pounds        tart apples (Granny Smith’s are excellent)
    2      pounds        brown sugar
    4      cups          apple juice or cider
    1      tablespoon    salt
    1      tablespoon    ground nutmeg
    1      tablespoon    ground allspice
    1      tablespoon    ground cinnamon
    1      teaspoon      ground cloves
    1      cup           molasses
    1      cup           corn syrup
    2      pounds        dried currants
    1      pound         golden raisins
    1      pound         seedless raisins
    2      cups          brandy
 
 Place the meat in a deep pan and cover with water. Bring to a boil and then
 reduce the heat. Simmer until the meat is very tender and the water is
 almost gone. This will take about an hour.
 
 Cool the meat and put it through your food processor or a food grinder. You
 should have about 4 or 5 cups of ground meat.
 
 Put the suet through the food process or grinder and add to the meat. Do the
 same with the candies citron. Peel and finely chop the apples and add them
 to the meat mixture.
 
 In a separate pan, mix the sugar with the apple juice or cider and mix until
 the sugar is dissolved. Bring to a boil, reduce the heat and simmer for 5
 minutes. Add the meat mixture to the syrup and return to a boil. Reduce the
 heat again and simmer for about 10 minutes more. Remove from the heat and
 add the salt, nutmeg, allspice, cinnamon, cloves, molasses, corn syrup,
 currants, and raisins. Mix well. Mix in the brandy. Cool to room temperature
 and either use to make pies or ladle into containers and freeze for later use.
 
 YIELD: About 4 quarts (enough for 4 pies)
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving