Mincemeat Recipe #142185
I copied this from The Virginia Housewife by Mary Randolph many, many years ago. It is supposedly the recipe used by Martha Washington. The original recipe called for ingredients by pounds. I used the cheapest, fattiest burger I could find in place of the beef amd suet. I also use a pound of mixed candied fruit instead of the citron and peel. Supposedly this can be processed in a water bath, but I don't have that much confidence. I store the jars in the freezer.
by Countrywife
1 hour | 1 hour prep
8 quarts
- 1/2 lb beef
- 1/2 lb suet
- 1/4 lb citron
- 3/4 lb candied peel
- 1 lb apple
- 1 lemon
- 1 orange
- 1/2 lb sugar
- 1/2 lb currant
- 1 lb raisins
- 1 tablespoon nutmeg
- 1 tablespoon cinnamon
- 1 tablespoon ground cloves
- 1 teaspoon salt
- 1 cup brandy
- 1 cup dry sherry
- additional brandy or sherry wine (optional) or rum (optional)
- Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
- Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
- Pack into quart jars and process or freeze.
- Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.
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5 stars