Ingredients for Mincemeat Filling
- Beef
- Beef Suet
- Granulated Sugar
- Seedless Raisins
- 1 cup currants
- 1 cup chopped apples
- 1/2 cup chopped citron
- Candied Lemon Peel
- Orange, Zest Of
- Lemons, Zest Of
- Nutmeg
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- Salt
- Orange Juice
- 1/4 cup lemon juice
- Hard Alcoholic Cider
- 1/4 cup brandy (optional)
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How to Make Mincemeat Filling
- In a large pot, combine 1 lb beef suet, 1 lb lean beef, and 2 cups water. Bring to a boil, then reduce heat and simmer until the meat is very tender (approximately 1.5-2 hours).
- Drain the meat, reserving the cooking liquid. Let the meat cool completely.
- Once cooled, coarsely chop the meat using a food processor or by hand. If using a food processor, pulse several times to get a coarsely chopped consistency, avoiding pureeing.
- In a large bowl, combine the chopped meat, 1 cup raisins, 1 cup currants, 1 cup chopped apples, 1/2 cup chopped citron, 1/2 cup brown sugar, 1/4 cup molasses, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 cup lemon juice. Mix well.
- Stir in 1/4 cup brandy (optional).
- Ladle the mincemeat into sterilized half-pint canning jars, leaving 1 inch of headspace.
- Wipe jar rims clean and seal with lids and rings, tightening fingertip tight.
- Process in a pressure canner at 10 pounds pressure for 25 minutes. Adjust processing time based on your altitude.
- Turn off the heat and allow the canner to cool completely before removing jars. Listen for the 'ping' sound indicating a proper seal.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
737g
Fat
421g
Carbs
70g
