Tested till perfect Classic Mincemeat

Classic Mincemeat

You can make this old-fashioned fruit mixture with suet or butter.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 cups (3 L)

Ingredients

  • 6 6golden delicious applegolden delicious apples, peeled and grated (5 cups)
  • 2 cups 2cupsraisinraisins
  • 2 cups 2cupsseeded lexia raisinlexia raisins
  • 2 cups 2cupscurrantcurrants
  • 1-3/4 cups 1-3/4cupspacked brown sugar
  • 1-1/2 cups 1-1/2cupsshredded suet, (or 1/2 cup butter, softened)
  • 1 cup 1cupmixed candied peel
  • 1/4 cup 1/4cupgrated lemon rind
  • 3/4 cup 3/4cuplemon juice
  • 3/4 cup 3/4cupapple cider or apple juice
  • 2 tsp 2tspcinnamon
  • 2 tsp 2tspnutmeg
  • 1 tsp 1tspground cloves
  • 1 tsp 1tspallspice
  • 1 tsp 1tspsalt
  • 1/2 cup 1/2cuprum or brandy

Preparation

In Dutch oven, combine apples, raisins, lexia raisins, currants, brown sugar, suet, candied peel, lemon rind and juice, cider, cinnamon, nutmeg, cloves, allspice and salt; bring to boil.

Reduce heat and simmer until thickened and syrupy, about 45 minutes. Stir in rum; let cool. (Make-ahead: Refrigerate in airtight containers for up to 3 weeks or freeze for up to 3 months.)

Nutritional Information Per 1/4 cup (50 mL): about

cal 141 pro 1g total fat 4g sat. fat 2g
carb 29g fibre 2g chol 2mg sodium 58mg

% RDI:

calcium 2 iron 6 vit C 7 folate 1
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