Things You'll Need:
- 1 tsp. allspice
- 3 lbs. peeled, cored and sliced apples
- 2 lbs. chopped beef suet
- 1 quart brandy
- 2 quarts cider
- 1 tbsp. cinnamon
- 1/2 lb. chopped citron
- 3 lbs. dark brown sugar
- 3 lbs. dried currants
- 1 tbsp. ground cloves
- hard sauce
- 4 lbs. chopped lean beef
- 1 tbsp. mace
- 2 cups molasses
- 1 tsp. nutmeg
- piecrust dough for 9-inch, two-crust pie
- 4 lbs. seeded raisins
- 2 tsp. salt
- whipped cream
- Groceries
- Canning Jars
- Food Processors
- Measuring Cups
- Measuring Spoons
- Pie Dishes
- Pie Pans
- Pressure Cookers
- Rolling Pins
- Sifters
- Stockpots
- Canning jars
- Measuring cups
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Step 1
Place beef, suet, brown sugar, molasses, cider, currants, raisins and citron in a large pot.
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Step 2
Stirring occasionally, cook slowly over medium heat until the sugar and citron melt.
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Step 3
Add the apples and cook until tender.
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Step 4
Add the brandy, cinnamon, mace, cloves, nutmeg, allspice and salt, and cook 15 minutes, stirring often.
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Step 5
Spoon the mixture into clean, hot jars, leaving 1 inch of space between the top of the mincemeat and the edge of the jar.
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Step 6
Close the jars and process in a pressure cooker at 10 pounds pressure for 20 minutes, or if you don't need to store the mincemeat indefinitely, forget the processing and simply store in the refrigerator until ready to use.
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Step 7
Preheat the oven to 425 degrees F.
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Step 8
Line a 9-inch pie pan with pastry dough. (See "How to Make Pie Crust Dough.")
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Step 9
Fill the lined pie pan with prepared mincemeat.
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Step 10
Take the remaining dough and make a top crust. Crimp the edges and cut vents in the top to let steam escape.
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Step 11
Bake the pie 10 minutes.
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Step 12
Reduce heat to 350 degrees F and bake 40 minutes longer, until the top of the pie is browned. Serve with whipped cream or a hard sauce.
Comments
judyy said
on 11/14/2008 I have my Grandma's recipe (also from Iowa) made with meat. My Aunt says a roast but there were no instructions. That was in her head, not on paper. She used vinegar and sugar, apples, raisins, and spices. We always liked it best warm. I don't like the candied fruit that is in the grocery store mincemeat. I may try some alcohol in mine. That would spice up Grandma's recipe a bit.
bluenoser said
on 11/18/2007 In response to eHow Friend on 11/22/2005:
Actually, some of us are still using "real" meat in when making mincemeat. In fact, the mincemeat made with fruit taste terrible, because its much, much too sweet. At least this has been my experience when sampling other kinds of mincemeat. I love real mincemeat not the "fake" fruit variety. I also do not use alcohol, but instead substitute apple juice. For this Christmas I’m making “real” mincemeat the kind that taste good and contains meat! This is the way my mother always made her mincemeat is she was one of the best cooks around. The last time mom (was well enough to cook, she has Alzheimer’s now) made her mincemeat was about 10 years ago, so it has not been 100 years since the legitimate mincemeat has been made!
seige-eh said
on 12/17/2006 sorry, I thought the line was UNDER the comments. I suppose the last submission is in agreement with eHow Friend :)
seige-eh said
on 12/17/2006 suet is a beef product, and yes, it originated in England, and yes there is suet in mincemeat. If you buy premade mincemeat, get Cross & Blackwell (made in England) and it has suet in it. I also agree with patsy when she says that they were originally made as small 2" - 3" pies (not tarts, because they have lids).
This recipe is a really good one
patsy said
on 11/25/2006 What do you mean, not for 100 years? Right here in Iowa you can buy the "fixings" for mincemeat pies at the BUTCHER shop. But here it is made with pork, not beef.