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.
