Mincemeat
- Number of Servings: 16
Ingredients
1/2 lb beef suet, chopped fine4 cups seedless raisins2 cups dried currants1 cup coarsely chopped almonds1/2 cup coarsely chopped candied citron1/2 cup coarsely chopped dried figs1/2 cup coarsely chopped candied orange peel1/4 cup coarsely chopped candied lemon peel4 cups coarsely chopped, peeled and cored cooking apples1-1/4 cups sugar1 tsp nutmeg1 tsp allspice1 tsp cinnamon1/2 tsp cloves2-1/2 cups brandy1 cup dry sherry
Combine the suet, raisins, currants, almonds, citron, figs, orange peel, lemon peel, apples, sugar, nutmeg, allspice, cinnamon, and cloves in a large mixing bowl and stir them together thoroughly.
Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.
Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.
Preheat the oven to 375 degrees F.
Place mincemeat into pastry shell and cover with sheet of pastry, crimping the edges with a fork.
Place the stuffed pie on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.
Let pies cool then remove from tin and serve with whipped cream or Brandy Butter.
Makes 2 - 9" pies
Number of Servings: 16
Recipe submitted by SparkPeople user JENMCCL.
Pour in the brandy and the sherry and stir with a large spoon until all the ingredients are moist.
Cover the bowl and set the ingredients aside in a cool place (do not refrigerate) for at least 3 weeks. Check the mixture each week and replenish the absorbed liquor with more brandy and sherry, using about 1/4 cup each time.
Preheat the oven to 375 degrees F.
Place mincemeat into pastry shell and cover with sheet of pastry, crimping the edges with a fork.
Place the stuffed pie on a baking sheet and bake in the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for an additional 20 minutes or until the crust is golden brown.
Let pies cool then remove from tin and serve with whipped cream or Brandy Butter.
Makes 2 - 9" pies
Number of Servings: 16
Recipe submitted by SparkPeople user JENMCCL.
Nutritional Info Amount Per Serving
- Calories: 539.4
- Total Fat: 16.7 g
- Cholesterol: 9.6 mg
- Sodium: 8.5 mg
- Total Carbs: 75.2 g
- Dietary Fiber: 5.2 g
- Protein: 3.2 g
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