3/4 c Suet; minced (or butter/marg)
2 c Seedless raisins
2 1/2 c Currants
1 3/4 c Brown sugar
1 1/2 ts Cinnamon
1 1/2 ts Mace or cloves
1 1/2 ts Nutmeg
3/4 ts Salt
4 Apples, peeled, grated
1 c Candied citron
1 Lemon (rind and juice only)
1 Orange (rind and juice only)
Combine all ingredients in a large saucepan. Bring to a boil and
simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe
size portions. (Dark or light raisins may be used in place of currants,
and ground cloves substituted for mace. ER) Note: Processing mincemeat
is recommended for long term storage 1-2 years. Spoon into pint sealers.
Process 30 minutes in a boiling water bath.
Recipe makes 8 cups
Recipe source: Festive Favourites, TransAlta Utilities Shared by Elizabeth Rodier, March 1993 From Blue Ribbon Cook Book, Winnipeg Manitoba 1905
Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well.