The Mincemeat Recipe and Results

16 years ago

I want to thank everyone who responded to my request for recipes. I used them as a basis for amounts and ingredients and came up with a recipe using what I had in the pantry. I chose not to use suet or meat even though I had bought a pork roast to use. My grandmother always used pork instead of beef.

I am very happy with the results and it tastes like what I remember Mom's and her's tasting. My sis hasn't tasted it yet........she will remember, no doubt!

I have been eating it on toast like jam.

I made the tarts like Sharon suggested (long gone) and some cookies that were not to our liking at all (sis's recipe). Yesterday I made a pie and was delighted with it.

DH ate one slice and said it was ok, but he wouldn't have another. I didn't expect him to like it since he doesn't like raisin pie, a favorite of mine.

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Comments (12)

Lisa_in_Germany
16 years ago
that looks so delicious. I have always wanted to try mincemeat. i bet it would be wonderful.
Lisa
canarybird01
16 years ago
Well that looks delicious! I do love mincemeat and also raisin pie. I haven't made any this year though but I would sure love a piece of your pie!

SharonCb
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After a series of senior moments, I successfully completed the mincemeat in 2 canner loads. I ended up with 15 processed pints, one quart in the refrigerator, and a quart of mincemeat syrupy liquid in the refrigerator. My husband has already asked if I could use the mincemeat syrup to make a sauce for bread pudding, which I think will work quite nicely. The reason the recipe made so much was I kept adding fruit, then had to add to the other ingredients proportionally so that the recipe stayed on track. I think it is all going to turn out okay. I did not need to add the cider vinegar for thinning, although I thought I did. Silly me, noticed how thick it was before I started the simmer...totally forgot about the juices cooking out of the fruit. I had already added one cup of cider vinegar by then, and by the time it simmered a while, it was pretty syrupy. I end up adding more sugar. I canned the first batch then had the "duh" moment that it was supposed to be thicker, so had to go look up how thick it was supposed to be. I drained some of the excess syrup off and canned the second batch. My husband has a sweet tooth and he loves this. What I really learned from this is that the regular pear mincemeat recipe in the Ball Blue Book is much simpler, calls for fewer ingredients, is less expensive to make, and I like it just as well. The other thing I noticed...the best flavor was before I added any spices at all, and all of the dried fruits had been macerating in the pear liqueur and sugar. That would have been delicious all by itself! Live and learn...probably don't need to make any mincemeat for a while...lol. Jill
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Ellie Topp knows what she's doing. It's been a while since I made that mincemeat, so I had to look up the recipe. My mincemeat didn't turn out particularly dry, so I'd guess that has to do with the variety of apple? Also, if you're concerned about acidity, I wouldn't be. There's a good amount of lemon juice and peel plus the apples, raisins and cranberries are acidic already. No worries. If you canned per the instructions shelf storage is fine. If you prefer to refrigerate and have the space, that's OK too. Carol
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I always use a big Granny Smith but any apple suitable for baking would do..mcintosh would be fine..delicious is only for eating out of hand I think. Since I always use Granny Smith when I bake I don't know with allo the new varieties which are best for baking. If the Granny is very tart you can add more sugar. It's nice because the jar of mincemeat by itself isn't enough to fill a 9 inch pie shell but the apple added in makes a nice amount. Joann
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annie1992
16 years ago
I agree, it looks delicious. Mincemeat was always a favorite of Dad's and Grandpa's, but Grandma like mincemeat cookies instead.

I'm glad you found a way to take the recipes and make mincemeat the way you remembered, it usually takes me several tries to recreate something and even get close. Sometimes I never get close!

Annie
teresa_nc7
16 years ago
Ohhhh, that looks delish! I got my love of mincemeat from my dad too. I have my English friend's recipe for real mincement that I need to make sometime. She used to make these delectable tarts with a whipped hard sauce to spread on them and bring them to work. I ate way more than my share of those every time.
gldno1
Original Author
16 years ago
Teresa, did you post your recipe? If so, I missed it. I didn't use as much spice which is why mine isn't so dark.

I think I will have to freeze the rest of the pie....or I will eat the whole thing.

Sharon, I put a little orange zest and juice in my raisin pie. Do you?

The mince meat didn't taste right until I added some frozen peaches which had been thawed way too long and had that dried peach flavor, maybe 2 cups worth. That was it!
I know grandma would have added dried peaches but I didn't have those.

I wish now I had made more.
lindac
16 years ago
So....since it was so successful....how did you make it?
gldno1
Original Author
16 years ago
I have just put it in my very amateurish blog so I think I will just link to that so I don't make an error in typing it again.

Here is a link that might be useful: Blog with Mincemeat Recipe
annie1992
16 years ago
Glenda, I like that blog, it seemed like reading Dad's "farming journal" about what he did daily on the farm.

My husband is originally from Tennessee, his sister still lives in Caryville, so I'm going to look for those books for him, I think he'd like them, thank you.

Annie
gldno1
Original Author
16 years ago
Annie, I just deleted that post when I realized I had blogged for the third time today! Embarrassing. I am such a novice at this and figuring it out as I go. Just today realized I didn't have a list of Blogs I am reading.

I am enjoying it. I did just start it for myself. I have been keeping a daily journal (mostly about gardening) for 4 years now and decided this would be easier. Not sure that was true.

My people are from Giles, Maury and Rutherford counties in Tennessee and Granville Co., NC.

I think your Dad will enjoy the books. I hope he does.
teresa_nc7
16 years ago
Here is the Mincemeat Recipe from my English friend, Marjorie:

Freezer Mincemeat

1 1/2 lbs. raisins
8 oz. golden raisins
12 oz. currants
2 lbs. tart apples
4 oz. mixed peel (the same type used in fruit cake)
grated rind and juice of 2 lemons
6 oz. shredded beef suet
1 1/2 lbs. sugar
1/2 t. allspice
6 TB brandy, rum or sherry

Mix all ingredients well in a large bowl. Leave overnight in a cool place, then mix well again. Freeze or refrigerate and use in baked pies, tarts or cookies within one month.

Her tarts were made in mini muffin pan cups with pie pastry lining the cups and a lid of pastry on top of the mincemeat, then baked.
annie1992
16 years ago
Glenda, that would be my husband who would like the books.

Dad was born and raised right here in Newaygo County, Michigan, his Dad was from Buckhorn, Canada. Dad was born here, I was born here, my kids were born here, my grandkids were born here, so we have deep roots in Michigan. Sadly, Dad passed away a year ago in August, I still miss him terribly.

Still, farmers and their journals are much alike, no matter where they are from, so I enjoyed the blog and laughed out loud at the cow putting her foot in the bucket. I can't tell you how many times that happened to me when I was a kid and did the milking!

Annie
gldno1
Original Author
16 years ago
Sorry, Annie.

I just finished the book. I ordered his 'All Over but the Shoutin' from Amazon yesterday. I now have all of them.

Actually, I could have gone either way, city life or country life. We live very close to one of Missouri's larger cities, Springfield. Once married and with children, all I could think about was moving to the country.
My parents never owned land but were country folks nonetheless.

We are still within 20 minutes of town.

I didn't laugh.....I won't repeat what I said and did!

The Mincemeat Recipe and Results

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