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Mincemeat

This recipe is from the cookbook of Catherine Richardson, who was in charge of the family kitchen at Sunnyside, Washington Irving's New York home.
Prep Time1 hour
Cook Time2 hours
Total Time3 hours
Course: Pie
Cuisine: American
Author: Catherine Richardson from The American Heritage Cookbook (1964)

Ingredients

  • 2 pounds lean beef ground
  • 1 pound suet ground
  • 2 pounds sugar
  • 5 pounds tart apples pared, cored, and chopped
  • 2 pounds muscat raisins
  • 1 pound currants
  • 1 pound sultana raisins
  • 1/2 pound citron
  • 1/2 pound orange peel chopped
  • 1 tablespoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon mace
  • 1 quart boiled cider about
  • Brandy

Instructions

  • Mix beef, suet, sugar, fruit, salt spices, and cider in a large kettle.
  • Cover and simmer stirring frequently, for 2 hours. Add cider if needed.
  • Stir in brandy to taste.
  • Pack into sterilized 1-quart jars, seal securely, store in a cool place, and allow to mellow at least once month before using.