Recipe By : Elaine Radis (BGMB90B)
Serving Size : 20 Preparation Time :0:00
Categories : Pies Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Mincemeat Filling:
9 qt Apples -- prepared as for pie
4 lb Beef -- chopped and cooked
2 lb Suet -- chopped
3 lb Sugar
2 qt Cider
4 lb Seedless raisins
3 lb Currants
1 1/2 lb Citron -- chopped
1/2 lb Candied orange peel -- dried
1/2 lb Candies lemon peel -- dried
1 Lemon -- juice and zest of
1 tb Cinnamon
1 tb Mace
1 tb Cloves
1 ts Salt and pepper
2 Whole nutmegs -- grated
1 ga Sour cherries with juice
2 lb Nut meats -- broken
1 ts Powdered coriander seed
Brandy
1 Double pie crust
More brandy
I expect each and every one of you to make this. Actually my friend
Betty did and this is the recipe she used from Joy Of Cooking. It is
delicious...
Cook the ingredients slowly for 2 hours. Prepare your favorite pie
shells (for 2 crust pie) and heap with mincemeat; flavor with more
brandy of course and bake at 450°F for about 30 minutes.
Note:
I set the ingredients for 20 pies, but you can reformat for 1 pie.
