Homemade mincemeat pie recipe


Slice of mincemeat pieCredit: google images

    Mincemeat is a way of preserving meat without salting or smoking it. Traditionally, the minced beef and suet are combined with fruits, spices, and spirits,packed in jars and sealed with wax. It keeps for up to 10 years and mellows with age, also, great to have on hand as the holiday seasons approach.
This recipe is enough to make ten pies, you can make it in smaller amounts, if you want, but before you reduce the recipe, consider the gifts that jars of homemade mincemeat would make.

Ingredients for mincemeat with meat;
4 pounds (1 3/4 kg) chopped lean beef
2 pounds (900 g) chopped beef suet
3 pound (1-1/2 kg) dark brown sugar
2 cups (1/2 L) molasses
2 quarts (2 L) cider
3 pounds (1/2 kg) dried currents
4 pounds (1-3/4 kg) seedless raisins
1/2 pound (225 g) citron, chopped
3 pounds (1-1/2 kg) apples, peeled, cored and chopped
1 quart (1 L) brandy
1 tablespoon cinnamon
1 tablespoon mace
1 tablespoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons salt

  Put the beef, suet, brown sugar, molasses, cider, currants, raisins and citron in a large pot. Cook slowly, stirring occasionally until the sugar and citron melt. Add the apples and cook until tender. Add the remaining ingredients and cook 15 minutes more, stirring frequently. Spoon into 20 pint clean, hot jars, leaving a 1 inch head space. Close the jars and process at 10 pounds of pressure for 20 minutes. You can store the mincemeat almost indefinitely. If you don't want to process it store in the refrigerator.

Ingredients for mincemeat without meat;
This recipe will make enough filling for two 8 or 9 inch pies. 2 pints per pie.
1 pound (450 g) suet, ground
1-1/2 pounds (675 g) apples, peeled, cored and chopped
1-1/2 cups (3-1/2 dL) dark brown sugar
1 pound (450 g) currants
1 pound (450 g) golden raisins
1 pound (450 g) seedless raisins
4 ounces (115 g) candied lemon peel, diced
4 ounces (115 g) candied orange peel, diced
4 ounces (115 g) citron
Grated rind of 2 lemons
Juice of 3 lemons
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 teaspoon allspice
1 cup (1/4 L) brandy

   Put all ingredients in a large bowl and mix well until blended. Pack in 4 pint sterilized jars and seal. Store in a cool place. You don't have to process this if you don't want this mincemeat because it doesn't contain meat but if you'd feel more comfortable, process at ten pounds pressure for 20 minutes.

jars of mincemeatCredit: google images

To make pies from the mincemeat;
   Line an 8 or 9 inch pie dish with pastry crust, fill with 2 pints mincemeat. Top with second crust, seal and crimp, cut vents. Bake at 350 degrees for 10 minutes, lower heat to 350 degrees and bake for 40 minutes more, until the top is lightly browned.

mincemeat pieCredit: google imagestop with second crustCredit: google images

   Okay, you want homemade mincemeat but, you want a quick easy version that is also as delicious as the real thing. Try this;
pastry for 2 crust 8 or 9 inch pie
1-1/2 cups (3-1/2 dL) seedless raisins
4 tart apples, peeled, and cored
1/2 orange, including rind
1/2 lemon, including rind
1/2 cup (dL) cider vinegar
1-1/2 cups (3-1/2 dL) dark brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves

   Chop the raisins, apples, orange and lemon coarsely. Add the vinegar and heat to the boiling point, then reduce heat and simmer for 10 minutes. Add the brown sugar, salt, cinnamon, nutmeg, and cloves. Let cool.
   Line pie dish with pastry crust, pour in the cooled mincemeat and bake at 450 degrees for 10 minutes, then lower the heat to 350 degrees and bake for about 40 minutes more or until crust is golden brown.

Tip; you can also buy mincemeat in the grocery store.

store bought mincemeatCredit: google images