Ingredients for Mincemeat Pie Filling
- Ground Meat
- Apple
- Seedless Raisins
- 1/2 cup currants
- Mixed Fruit
- Red Cherries
- Green Cherries
- 1/2 cup molasses
- Sugar
- Vinegar
- Lemon Juice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Beef Suet
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How to Make Mincemeat Pie Filling
- In a large, heavy-bottomed pot or Dutch oven, combine the chopped apples, raisins, currants, candied peel, and suet.
- Add the brown sugar, molasses, lemon zest, and spices (cinnamon, allspice, cloves, nutmeg). Stir well to combine.
- Add the ground venison (if using) and mix thoroughly.
- Pour in the brandy (optional) and apple cider or juice.
- Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
- Reduce the heat to low, cover, and let simmer gently for 120 minutes, stirring occasionally. The mixture will thicken as it simmers.
- Remove from heat and let the mincemeat cool completely before storing. The flavors will deepen overnight.
- Once cooled, the mincemeat can be stored in airtight containers in the refrigerator for up to 3 months or frozen for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
885g
Fat
33g
Carbs
90g
