Not exactly sure what Mincemeat is?
Not many people do, but it is a traditional dish made in those regions where the World was colonized British, in general.
There are variations in Australia, Canada, USA, northern Europe, Ireland & South Africa.
How to Cook Mincemeat:
The recipe I’m sharing for my mincemeat is one which yields enough for 6 pies.
- Tip: If you’re going to go through all of this effort to make mincemeat, make a few more jars, so you’re ready to bake a mincemeat pie or mincemeat tarts anytime.
This recipe for mincemeat should be made 2 – 3 weeks before using it, as it must age first.
Type: Pie Recipe
Serve as: pie or tarts
Prep Time: 20 – 25 min
Cook Time: 1 1/2 – 2 hrs
Canning Time: 1 1/2 hrs in a canner
Age Time: 2 – 3 weeks
Yields: enough for 6 pies
Ingredients:
- 3 qts apples – peeled, cored & sliced
- 1 1/4 lbs lean beef – chopped
- 3/4 lb chopped beef suet
- 1 lb or 2 1/2 cups sugar
- 3/4 qt apple cider
- 1 1/3 lbs raisins
- 1 lb dried currants
- 1/2 lb candied citron – chopped
- 2 1/2 oz candied orange peel – chopped
- 2 1/2 oz candied lemon peel – chopped
- grated zest & juice of 1/2 lemon
- 1 1/2 tsp ground cinnamon
- 1/3 tsp ground mace
- 1 1/2 tsp ground cloves
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp grated nutmeg
- 1 2/3 qts sour cherries & juice
- 1/3 lb nuts – chopped
- 1/2 tsp ground coriander
Instructions:
- Prepare apples by peeling, slicing & coring them.
- Mix together in a large pot, lean beef, beef suet, sugar, apple cider, raisins, currants, candied citron, candied orange peel, candied lemon peel, lemon zest & juice, cinnamon, mace, cloves, salt, pepper, sour cherries & juice, nuts & coriander, and bring to a simmer for approximately 1 1/2 – 2 hrs. Stir frequently, so there is no scorching.
- When cooked, ladle into sterilized jars, allowing for a head space of 1/2 inch.
- Wipe off threads on the jars, apply lids & tops, and process in a canner for 1 1/2 hours or in a pressure cooker under 11 lbs of pressure.
- Allow water to cool in pressure cooker or remove jars from canner. When lids pop, the jars are sealed.
- Store in a cool, dark, dry location for at least 2 – 3 weeks prior to use.
This mincemeat recipe can be slightly adjusted to adhere to your own personal taste.
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
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I hope you enjoy this Beef Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
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November 18, 2013
Thank you SO much for this, however, is there some way to do this without canning it? I do not have the facilities, equipment, physical strength or resources to do so. Can it just be cooked and then aged in the refrigerator or freezer – – and, if so, how? But, thank you SO VERY Much for your MOST DELIGHTFUL enlightenment!
February 28, 2015
Hello J’Marinde…Yes, you can make the mincemeat just as in this recipe, and fill mason jars just over 3/4 full, but not completely, and store it in the freezer until you are in need of it for baking. Hope that helps. Thanks for checking us out here. Have a marvelous weekend,
Kimberly