3/4 c Suet or butter; minced
2 c Seedless raisins
2 1/2 c Currants
1 3/4 c Brown sugar
1 1/2 ts Cinnamon
1 1/2 ts Mace or cloves
1 1/2 ts Nutmeg
3/4 ts Salt
4 Apples; peeled, grated
1 c Candied citron
1 Lemon; zest and juice of
1 Orange; zest and juice of
Combine all ingredients in a large saucepan. Bring to a boil and
simmer 5 minutes, stirring frequently. Refrigerate or freeze in
recipe size portions. Dark or light raisins may be used in place of
currants, and ground cloves substituted for mace.
Note:
Processing mincemeat is recommended for long term storage 1 to
2 years. Spoon into pint sealers. Process 30 minutes in a boiling
water bath.
Recipe by Festive Favourites, TransAlta Utilities
Posted by: Elizabeth Rodier, Mar 1993
Recipe FROM: Blue Ribbon Cook Book, Winnipeg Manitoba, 1905
Mince Pie Hints:
Dried apples soaked in water a few hours make a very fair
substitute for fresh apples in mince pies. Dried cherries and other
fruit prepared with sugar can be soaked 10 to 12 hours in a very
little water and then both water and fruit used instead of raisins.
They will be much cheaper and will answer very well.
