Recipe#5842

Title: Memorable Mincemeat

From: ELIZABETH RODIER   

      Yield: 8 servings
 
    3/4 c  Suet;minced (or butter/marg)    1 1/2 ts Nutmeg
      2 c  Seedless raisins                  3/4 ts Salt
  2 1/2 c  Currants                            4    Apples, peeled, grated
  1 3/4 c  Brown sugar                         1 c  Candied citron
  1 1/2 ts Cinnamon                            1    Lemon (rind and juice only)
  1 1/2 ts Mace or cloves                      1    Orange (rind and juice only)
 
  Makes 8 cups (not 8 servings)
  
  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. ER)
  
  Note:  Processing mincemeat is recommended for long term storage 1-2 years.
  Spoon into pint sealers.  Process 30 minutes in a boiling water bath.
  
  Source:  Festive Favourites, TransAlta Utilities Shared by Elizabeth
  Rodier, March 1993
  
  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 10-12 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.  Economical housewives will often find hints like these very
  serviceable