The REAL Mincemeat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 pounds of Venison, ground,4 cups ofApplesauce, unsweetened4 cups Raisins, packed Oranges, 2 large minced (remove seeds and white pith, leave everything else including the peel)1 cup Walnuts, chopped (optional)1 Tbsp. Lemon Juice1 stick of butter or margerine1 cup Molasses1 tsp. Cloves, ground1 tsp. Allspice2 tsp. Ginger, ground (I like to add chopped up candied ginger, but some folks find it too strong)1 tsp.Cinnamon, ground1/2 tsp. sea salt2 tsp. Vanilla ExtractImitation Rum Extract, 2 tsp (or a 1/2 cup of rum or brandy)
Use your food processor or meat grinder to mince the meat and oranges. Put all the ingredients, except the extracts, in a Dutch oven and cook on medium low until the meat is totally cooked, about a half hour. Then stir in the extracts (or real brandy or rum if your family likes alcohol) and let it cool with a lid on. Once it is cool, divide into 3 containers (gallon size baggies work great) and freeze to age.
Let it stay in there at least one week and up to 3 months.
Put one baggy full of thawed mincemeat in the pie shell of your choice and put on a top crust. Bake at 350 degrees for about 45 minutes.
Serving Size: Makes 24 servings of pie.
Number of Servings: 24
Recipe submitted by SparkPeople user BUGGEEK.
Let it stay in there at least one week and up to 3 months.
Put one baggy full of thawed mincemeat in the pie shell of your choice and put on a top crust. Bake at 350 degrees for about 45 minutes.
Serving Size: Makes 24 servings of pie.
Number of Servings: 24
Recipe submitted by SparkPeople user BUGGEEK.
Nutritional Info Amount Per Serving
- Calories: 299.0
- Total Fat: 11.0 g
- Cholesterol: 49.2 mg
- Sodium: 69.2 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 2.4 g
- Protein: 12.4 g
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