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Title: Memorable Mincemeat
Categories: Pie
Yield: 8 Servings
| 3/4 | c | Suet;minced (or butter/marg) |
| 2 | c | Seedless raisins |
| 2 1/2 | c | Currants |
| 1 3/4 | c | Brown sugar |
| 1 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Mace or cloves |
| 1 1/2 | ts | Nutmeg |
| 3/4 | ts | Salt |
| 4 | Apples, peeled, grated | |
| 1 | c | Candied citron |
| 1 | Lemon (rind and juice only) | |
| 1 | Orange (rind and juice only) |
Makes 8 cups (not 8 servings)
Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER)
Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath.
Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993
From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable.
From: ELIZABETH RODIER Refer#: NONE Conf: (1010) F-COOKING
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