Aunt Janice’s Mincemeat recipe

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Aunt Janice’s mincemeat (about 8 qts)

Ingredients for mincemeat:

ground meat [cooked, e.g. from a roast]: 5 C

ground apples: 10 C

molasses: 2 C

vinegar (apple cider): 2 C

cider (apple): 2 C

ground suet: 2 C

raisins: 4 C

pie cherries [pitted, canned, packed in water, tart]: 1 qt.

cinnamon: 4 and 1/2 t

nutmeg: 4 t

cloves: 2 t

salt: 2 and 1/2 t

grated rind of lemons [also use the juice]: 3 lemons

sugar (granulated): 6 C

Instructions for mincemeat:  Cook (bake) meat, and allow to cool. Meat suet and apples should then be ground. Add ingrediants above to large pot.  Simmer for 1 hour.  Stir frequently to prevent burning.  Put in sterilized Mason jars - seal and process 30 minutes counting time.  May add 1 qt of commercially made mincemeat [e.g. Borden None Such Classic Original Mincemeat w/ Apples and Raisins (27 oz. glass jar)] to above.  Reference 1 gives instructions for canning process (see “CANNNING AND FREEZING” section). 

May use apple sauce instead of ground apples.

References:

1. “Betty Crocker’s Cookbook New and Revised Edition”, 1978

Note 1: The “Recipes" web page can be viewed by selecting Sitemap->Recipes from menu bar at top.


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