Old fashioned mincemeat

1 Servings

Ingredients

Quantity Ingredient
1¼ pounds Beef shoulder or bottom round, cut into one inch cubes
1 cup Apple cider. (I used reconstituted from powder)
4 Tart cooking apples (Granny Smith, Cortland or Pippin) pared, cored, finely chopped
1¼ cup Plus
2 tablespoons Sugar
2½ cup Dried currants
2½ cup Dark raisins
8 ounces Mixed candied orange and lemon peel, finely diced
1 Stick butter
1 pounds Sour cherry preserves
1 teaspoon Ground ginger
½ teaspoon Ground cloves
½ teaspoon Grated nutmeg
½ teaspoon Cinnamon
½ teaspoon Salt
1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup liquid reserved

Directions

Heat beef shoulder and ½ cup cider in large dutch oven to boiling, reduce heat and simmer covered until meat is tender when pierced with a fork, about 20 minutes. Remove meat to work surface, coarsely chop and return to pan. Stir all remaiining ingredients except drained canned cherries into meat. Heat to simmering. Cook uncovered, stirring occasionally, over low heat until very thick, about 1& ½ hours. Stir in cherries and remove from heat. Refrigerate in container or jar with tight-fitting lid at least one week before using. Mincemeat will keep in refrigerator up to three weeks or freezer up to three months. Put mincemeat into an unbaked pie shell and put pastry on top and crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake 40 minutes at 340 degrees. You may need to protect edges of crust the last 15 to 20 minutes to keep from becoming too brown. Serve warm/hot with ice cream or whipped cream on top. YUM!

Posted to Recipe Archive - 19 Jan 97 by ted by: ajewell@... on Sun, 19 Jan 9.

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