BEST Traditional Mincemeat

Name: BEST Traditional Mincemeat
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 1 pound (450 grams) finely chopped beef steak; Note: Traditionally made with beef or lamb and can also be made with wild game; 1 1/4 cups (190 grams) raisins; 1 1/4 cups (190 grams) currants; 1/2 cup (80 grams) golden raisins; 2 cups finely chopped tart apple; 7 ounces (200 grams) shredded beef suet ((you can also ask your local butcher for fresh beef suet ground through a fine meat grinder)); 2 cups (450 grams) packed dark brown sugar; 2 tablespoons candied lemon peel; 2 tablespoons candied orange peel; STRONGLY recommend using Homemade Candied Citrus Peel ((click link for recipe)); 1 1/2 tablespoons (25 grams) finely chopped blanched almonds; 1 lemon, its zest and juice; 2 tablespoons apple cider vinegar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/4 teaspoon ground mace; 1/4 teaspoon ground ginger; 1/4 teaspoon ground coriander; 2 tablespoons brandy; 2 tablespoons dark rum

4.8

(58)

www.daringgourmet.com

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Prep Time: 15 minutes

Cook Time: 120 minutes

Total: 135 minutes

Servings: 1

Author : Kimberly Killebrew

mincemeat

Instructions

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Step 1

Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)

Step 2

Spoon the hot mincemeat into sterilized jars. As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.

Step 3

Makes about 1 quart. Feel free to double, triple, etc, as needed.

Step 4

Use this mincemeat to make Homemade Mince Pies! (click link for recipe)

Step 5

Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

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