The REAL Mincemeat

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of The REAL Mincemeat calories by ingredient


Introduction

This is my great-great-great grandmother's recipe and I'm 61 so it's been around a while. Notice there is none of that candied fruit junk in it. If you can't find venison, use chuck and defat it carefully! Venison has virtually no fat.

You can also use this to make mini-pies or handpies or filled cookies. This is my great-great-great grandmother's recipe and I'm 61 so it's been around a while. Notice there is none of that candied fruit junk in it. If you can't find venison, use chuck and defat it carefully! Venison has virtually no fat.

You can also use this to make mini-pies or handpies or filled cookies.
Number of Servings: 24

Ingredients

    2 pounds of Venison, ground,
    4 cups ofApplesauce, unsweetened
    4 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 Juice
    1 stick of butter or margerine
    1 cup Molasses
    1 tsp. Cloves, ground
    1 tsp. Allspice
    2 tsp. Ginger, ground (I like to add chopped up candied ginger, but some folks find it too strong)
    1 tsp.Cinnamon, ground
    1/2 tsp. sea salt
    2 tsp. Vanilla Extract
    Imitation Rum Extract, 2 tsp (or a 1/2 cup of rum or brandy)

Tips

Taste the mincemeat before you bag it. It will have an odd texture until it ages, but feel free to season it as you like! I sometimes add some pomegranate juice or more orange juice or apple slices.

Your choice! You'll be eating history!


Directions

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.