Mincemeat

1/2 lb beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
1/2 cup coarsely chopped candied citron
1/2 cup coarsely chopped dried figs
1/2 cup coarsely chopped candied orange peel
1/4 cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored
cooking apples
1-1/4 cups sugar
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2-1/2 cups brandy
1 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.