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Ginger-Flavored Mincemeat

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Ingredients
  Chopped cooking apples 1 Pound (Prepared Weight)
  Cooking apples 1 Pound, finely chopped (prepared weight)
  Currants 1 Pound, cleaned and picked
  Beef suet 1 Pound, finely chopped
  Raisins 1 Pound, stoned and quartered (large)
  Sultanas 1⁄2 Pound, halved
  Demerara sugar 1 Pound
  Almonds 2 Ounce, blanched and finely chopped
  Rum 2 1⁄2 Ounce (1/2 gill)
  Candied lemon 2 Ounce, all finely chopped
  Finely chopped candied orange peel 2 Ounce
  Candied orange peel 2 Ounce, all finely chopped
  Finely chopped candied lemon peel 2 Ounce
  Chopped candied citron peel 2 Ounce
  Candied citron peel 2 Ounce, all finely chopped
  Lemons 2 Large, rind grated and juice extracted
  Lemons 2 Large, grated rind and juiced
  Grated nutmeg 1⁄2
  Nutmeg 1⁄2 , finely grated
  Ground cinnamon 1⁄2 Teaspoon (Leveled)
  Ground cloves 1⁄2 Teaspoon (Leveled)
  Ground mace 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon (Leveled)
  Brandy 1⁄2 Pint
Directions

Mix all the prepared ingredients together, stirring well, and cover closely in clean dry jars.
Keep for 2 or 3 weeks to allow to mellow before using.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Mixing
Dish: 
Mincemeat
Servings: 
48

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