Hot Mincemeat for Pies Recipe
Ingredients
| Lean ground beef | 1 Pound (Mincemeat:) | |
| Beef suet | 1 Pound, shredded (Mincemeat:) | |
| Dark brown sugar | 2 Cup (16 tbs) (Mincemeat:) | |
| 2 cups sultana raisins | ||
| 2 cups seeded raisins | ||
| Currants | 2 Cup (16 tbs) (Mincemeat:) | |
| Apples | 6 Large, grated (Mincemeat:) | |
| 1 cup diced candied citron peel | ||
| Salt | 1 1/2 Teaspoon (Mincemeat:) | |
| Grated peel of 4 lemons | ||
| Juice of 4 lemons | ||
| 1/2 cup cider or apple juice | ||
| 4 nutmegs, freshly grated (2 tbsp) | ||
| Ground cinnamon | 3 Tablespoon (Mincemeat:) | |
| Ground coriander | 2 Tablespoon (Mincemeat:) | |
| Dark rum | 1/2 Cup (16 tbs) (Mincemeat:) | |
| Brandy | 1/2 Cup (16 tbs) (Mincemeat:) | |
Directions
In a large preserving kettle, brown the ground beef thoroughly.
Add the rest of the ingredients, except the rum and brandy.
Bring to the boil and cook 15 minutes.
Stir constantly to prevent burning.
Remove from the heat.
Stir the rum and brandy into the mincemeat.
Put into sterilized jars.
Seal and store in a cool dry place.
Use the mincemeat to make pies.
Add the rest of the ingredients, except the rum and brandy.
Bring to the boil and cook 15 minutes.
Stir constantly to prevent burning.
Remove from the heat.
Stir the rum and brandy into the mincemeat.
Put into sterilized jars.
Seal and store in a cool dry place.
Use the mincemeat to make pies.
Chef
