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traditional mincemeat

(1 rating)
Recipe by
Dana Ramsey
Somewhere in, PA

This is a very old recipe which I altered slightly. It is really good and it is used with homemade citron, recipe I posted earlier. I hope you enjoy it. It is great in pies and cookies! This recipe is best made in October when apples are plentiful.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 8 Hr

Ingredients For traditional mincemeat

  • 2 lb
  • 1 lb
    minced beef suet
  • 5 lb
    apples, peeled, cored and chopped
  • 2 lb
  • 1 lb
    raisins, yellow
  • 2 lb
  • 3/4 lb
    minced citron
  • 2 Tbsp
  • 1 tsp
  • 1 Tbsp
  • 1 Tbsp
    allspice, ground
  • 2 Tbsp
  • 1 Tbsp
  • 2 1/2 lb
    brown sugar
  • 1 1/2 qt
    brandy (you could substituted w/apple cider or juice)

How To Make traditional mincemeat

  • 1
    Modern: Original recipe said to boil the beef, I put mine in the crock pot and cook it on low for about 6 to 8 hours until I can pull it apart with a fork.
  • 2
    Once the meat is cooked and cooled. In a very large bowl, combine all the ingredients and mix well and place in a large crock, cover and store in a cool dark place.
  • 3
    The mincemeat improves with age and may need to be rejuvenated with another splash of brandy. It can be used within 3 weeks but it is much better if you allow it to age. You can also pack the mincemeat in large sterilized canning jars and seal with the lids. I do not do this. You can also store the mincemeat in the refrigerator if you do not want to do it the old way.
  • 4
    I store my mincemeat in an old crock and place cheese cloth and a homespun towel over the top and it keeps for over a year. This past October I froze what was left from last year and started a new batch for next year.
  • 5
    Hearth Method: Used precooked meat. If you do not have any then put your beef in a kettle with some water and cook until you can pull it a part with a fork. Follow the rest of the Modern Method.

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