Mincemeat

Ingredients

1 pound seeded raisins
1 pound currants
1/2 pound finely ground beef suet
Rind of 2 lemons
1/2 pound candied orange peel
1/2 pound candied citron
3/4 cup sugar
2 pounds peeled green cooking apples
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup brandy or rum
1 tablespoon salt

Instructions:

1. Wash the currents, leave them on the side to dry.
2. Put the citron, orange peel, lemon rind, raisins, apples and suet--through a meat grinder using the course grinder blade.
3. Add currents, brandy, spices and mix together.
4. Once the mincemeat is ready, it can be stored in a tightly covered plastic container in the refrigerator for up to one year. The flavor mellows with time as the ingredients interact.

The mincemeat can be used for tarts and pies throughout the holiday season.

Helpful Hints:

Suet is pure beef fat. You should be able to find it at your local butcher shop or the meat section of your market. If you don't have a meat grinder or food processor that will grind the suet, ask the butcher to grind it for you.

If using preground suet, finely chop the citron, orange peel, lemon rind, raisins and apples and mix thoroughly. Using your hands to mash the mixture is the best way to make sure that everything gets mixed together, but don't spend too long as your hands will warm the suet.

One tradition with mincemeat is that each member of the family takes a turn with the mixing and makes a Christmas wish as they mix.

The more traditional way to store it is hanging in cheesecloth, but this may cause some sanitary concerns to modern cooks. Do not freeze mincemeat as it will not age properly once it is frozen.

Submitted By :

Janice A

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