- 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
- 1 1/2 tsp. Mace or cloves
- 1 1/2 tsp. Nutmeg
- 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
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