Mincemeat, The REAL thing circa 1938
Description:
Ah, the nostalgia of real mincemeat, the kind that conjures memories of cozy autumn days and the comforting aromas wafting from the basement food cupboard. This recipe is a time-honored gem, passed down through generations, with a touch of authenticity that simply can’t be replicated by store-bought cans or jars. Inspired by the timeless wisdom of Prudence Penny herself, this recipe promises to deliver that quintessential flavor you’ve been longing for.
Recipe Category: Apple
Keywords: Fruit, Meat, Canadian, European, Christmas, Thanksgiving, Weeknight, Canning, Stove Top, < 4 Hours
Nutritional Information:
- Calories: 1972.8
- Fat Content: 35.2g
- Saturated Fat Content: 17.1g
- Cholesterol Content: 106.4mg
- Sodium Content: 1109.2mg
- Carbohydrate Content: 399.9g
- Fiber Content: 17g
- Sugar Content: 323.6g
- Protein Content: 41g
Recipe Yield: 9 quarts
Ingredients:
- 3 lean beef, cubed
- 1/2 suet, finely chopped
- 6 sour apples, peeled, cored, and chopped
- 3 cups raisins
- 2 cups seedless raisins
- 1/2 cup citron, diced
- 1 nutmeg, grated
- 2 cups sugar
- 2 cups cider vinegar
- 2 cups molasses
- 2 cloves
- 2 cinnamon sticks
- 1 mace, ground
- 1 teaspoon salt
Instructions:
| Step | Description |
|---|---|
| 1 | Cut the lean beef into cubes and place them in a large pot. Cover with water and simmer until tender, allowing the flavors to meld together into a rich broth. This step is crucial for infusing the meat with savory goodness. |
| 2 | Once the meat is tender, allow it to cool to a manageable temperature. This ensures that it’s safe to handle and prepares it for the next step. |
| 3 | Using a food chopper, carefully grind the cooked meat, suet, and prepared sour apples. This process transforms the ingredients into a finely textured mixture, ready to absorb the myriad flavors to come. |
| 4 | Into the pot of ground meat and apples, add the remaining ingredients: raisins, seedless raisins, diced citron, grated nutmeg, sugar, cider vinegar, molasses, cloves, cinnamon sticks, ground mace, and salt. Stir everything together, ensuring that each ingredient is evenly distributed throughout the mixture. |
| 5 | Pour in 2 cups of the reserved beef stock, infusing the mincemeat with even more depth of flavor. Simmer the mixture over low heat for approximately 1 hour, stirring frequently to prevent sticking and ensure that every spoonful is imbued with deliciousness. |
| 6 | While the mincemeat simmers, prepare your sterilized jars for filling. Once the mixture has reached the perfect consistency and flavor profile, carefully ladle it into the jars, leaving a bit of space at the top to allow for expansion during storage. |
| 7 | Seal the jars tightly, locking in all the flavors and aromas of the mincemeat. Store the jars in a cool, dark place, such as your basement food cupboard, allowing the flavors to meld and intensify over time. |
| 8 | To ensure the long-term preservation of your mincemeat, consider processing the sealed jars in a water bath for 20 minutes at a low boil. This additional step adds an extra layer of protection, ensuring that your mincemeat remains fresh and flavorful for months to come. |
| 9 | When the time comes to indulge in a taste of nostalgia, simply open a jar of your homemade mincemeat, savoring each spoonful of its rich, spiced goodness. Whether enjoyed as a festive treat during the holiday season or as a comforting accompaniment to your favorite desserts year-round, this real mincemeat is sure to delight your taste buds and warm your soul. |
Indulge in the timeless flavors of homemade mincemeat, crafted with love and tradition. From its humble beginnings in your kitchen to its rightful place on your table, every spoonful is a journey through history and a celebration of culinary craftsmanship. So gather your ingredients, roll up your sleeves, and let the magic of mincemeat transport you to a bygone era of homemade goodness.
