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Traditional Mincemeat 14

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 lb Ground beef

    2. 1 lb Beef suet

    3. 3 1/2 lb Apples, peeled, cored & Chopped

    4. 2 lb Seedless grapes

    5. 1 1/2 lb Currents

    6. 3/4 c Candied citron

    7. 3/4 c Candied lemon peel

    8. 2 lb Light brown sugar

    9. 1 tb Salt

    10. 1 c Molasses

    11. 3 c Apple cider

    12. 1 ts Mace

    13. 1 tb Cinnamon

    14. 1 tb Ground cloves

    15. 1 tb Allspice

    16. 2 ts Nutmeg

    17. 1 lb Chopped walnuts

    18. 1/4 c Lemon juice

    19. 1 c Brandy

    Instructions Jump to Ingredients ↑

    1. Place meat in a very large saucepan with just enough water to cover & simmer for 1/2 hour. Drain meat & return to pan. Add all remaining ingredients, except lemon juice & brandy. Bring mixture to a boil & reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in lemon juice & brandy. Ladle mincemeat into sterilized jars & seal, cool & store. Allow the mincemeat to mature for at least 6 weeks before using.

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