Mincemeat

* Exported from MasterCook II *

MINCEMEAT

Recipe By : The Cook Book of Uncommon Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean beef stew meat (you can also use wild
game such as venison)
1/2 pound beef suet (beef fat you buy from the meat
department)
1/2 pound chopped candied citron
3 pounds tart apples (Granny Smith's are excellent)
2 pounds brown sugar
4 cups apple juice or cider
1 tablespoon salt
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 cup molasses
1 cup corn syrup
2 pounds dried currants
1 pound golden raisins
1 pound seedless raisins
2 cups brandy

Place the meat in a deep pan and cover with water. Bring to a boil and then
reduce the heat. Simmer until the meat is very tender and the water is
almost gone. This will take about an hour.

Cool the meat and put it through your food processor or a food grinder. You
should have about 4 or 5 cups of ground meat.

Put the suet through the food process or grinder and add to the meat. Do the
same with the candies citron. Peel and finely chop the apples and add them
to the meat mixture.

In a separate pan, mix the sugar with the apple juice or cider and mix until
the sugar is dissolved. Bring to a boil, reduce the heat and simmer for 5
minutes. Add the meat mixture to the syrup and return to a boil. Reduce the
heat again and simmer for about 10 minutes more. Remove from the heat and
add the salt, nutmeg, allspice, cinnamon, cloves, molasses, corn syrup,
currants, and raisins. Mix well. Mix in the brandy. Cool to room temperature
and either use to make pies or ladle into containers and freeze for later use.

YIELD: About 4 quarts (enough for 4 pies)

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