This family recipe for homemade mincemeat was shared with me by Joy Chowning of
Oregon. Joy says, "This is my great grandma Miller recipe for mincemeat.
It is highly sought out by my friends and family and has been a
family tradition for over a hundred years that I know of."
Learn more about
mincemeat and check out another
Mincemeat Pie
Recipe.
Great Grandma Miller's Homemade Mincemeat
Recipe Type:
Mincemeat,
Wild Game,
Beef,
Apples
Yields: serves many
Prep time: 60 min
Cook time: 2 hr
Ingredients:
2 pounds venison, elk, or beef chunks
Water
1/2 cup apple cider vinegar
6 whole cloves
6 whole allspice
1 large bay leaf
1/2 pound suet, finely chopped*
3 quarts apple cider
2 cups beef broth
3 pounds apples, chopped
3 pounds raisins (dark and golden)
2 pounds currants
1/2 pound citron
1 tablespoon ground cloves
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground allspice
1 firmly-packed cup brown sugar
2 cups rum or Applejack brandy
* 1/4 to 1/4 pound butter may be
substituted
Preparation:
Trim fat from meat of your choice.
In a large heavy pan over medium heat, place
meat; cover with water. Add cider vinegar, whole cloves, allspice, and bay
leaf. Simmer approximately 2 hours or until the meat is tender and falls
apart. Remove from heat and refrigerate meat in cooking liquid overnight.
Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid;
discarding the liquid. Separate meat from
bones, discard bones. Chop cooked meat into small cubes.
In a large pot, combine meat cubes, suet, apple
cider, beef broth, apples, raisins, currants, citron, cloves, cinnamon, nutmeg, allspice,
and brown sugar. Over medium heat, let mixture come just to a low boil; reduce
heat to low and let simmer until the apples are cooked. Remove from heat and add
rum or Applejack brandy and mix together.
Variation: For a wonderful
flavor boost, zest and juice 2 to 3 lemons and 2 orange. Add to mince before
bringing to a boil.
Refrigerate or pack in hot sterile jars and seal.
May also be stored in the freezer.
Making mincemeat pies:
Pastry for 9-inch two crust
pie
2 large tart apples, sliced
All-purpose flour
Ground cinnamon
Butter
1 quart prepared mincemeat (see recipe above)
Preheat oven to 425 degrees F. Prepare pie pastry.
In a large bowl, lightly toss the sliced apples with a little
flour and cinnamon. Spread the apple mixture over the bottom of the pastry-lined
plate. Dot with butter. Spoon prepared mincemeat over the top. Add additional
rum or brandy to your taste. Cover with remaining pastry and
flute. Cut slits in pastry so steam can escape. Cover edge with aluminum foil to prevent
excessive browning.
NOTE: I think my great grandma added
the apples to stretch the mincemeat supply. Non-mince lovers absolutely love
this pie. The only downfall of making this pie so delectable that the pie
doesn't last as long!
Bake pie approximately 40 to 50 minutes or until crust is lightly browned. Remove aluminum foil during last 15 minutes of baking. Remove from oven and cool on a
wire rack before cutting and serving.
Serve warm or at room temperature.
Makes 8 servings.
