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Old Time Mincemeat

world.food's picture
Ingredients
  Rump roast 3 Pound (1 Piece)
  Salt 1 Tablespoon
  Water 1 Cup (16 tbs)
  Canned red tart pitted cherries 17 Ounce (1 No. 303 Can)
  Brown sugar 1 Pound
  Dark seedless raisins 1 Pound
  Golden seedless raisins 1 Pound
  Currants 11 Ounce (1 Box)
  Finely chopped candied citron 8 Ounce
  Chopped orange pulp 1 1⁄2 Cup (24 tbs)
  Minced orange peel 1⁄3 Cup (5.33 tbs) (Use Fresh)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon rind 2 Teaspoon
  Ground suet 1⁄2 Pound
  Tart jelly 1 Cup (16 tbs)
  Dark molasses 1 Cup (16 tbs)
  Sweet cider 3 Cup (48 tbs)
  Cinnamon 1 Tablespoon
  Nutmeg 1 Teaspoon
  Cloves 1 Teaspoon
  Allspice 1 Teaspoon
  Mace 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Tart apples 3 Quart, chopped to make about 4 pounds
  Brandy extract 2 Tablespoon
Directions

MAKING
1) In a saucepan, add beef and sprinkle salt over it. Cover with water and simmer for 2 hours.
2) Drain out the meat and reserve the liquid.
3) Let the meat cool. Add it to a food grinder and grind till smooth. Measure around 5 to 7 cups.
4) Drain cherries and keep aside the juice.
5) In a large saucepan or kettle mix cherry juice, sugar, raisins, currants, citron, orange pulp, orange peel, lemon juice, lemon rind, suet, jelly, molasses, cider and the spices. Mix well.
6) Boil the mixture stirring occasionally.
7) Add ground beef, cherries, apples and brandy extract.
8) Bring the mixture to a boil.
9) Transfer immediately into hot sterilized jars, leaving 1-inch head space. Distribute equal amounts of liquid and solids in each bottle.
10) Seal immediately.

SERVING
11) Serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Beef
Preparation Time: 
20 Minutes
Cook Time: 
150 Minutes
Ready In: 
0 Minutes
Servings: 
26

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