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Recipe Mincemeat III (Pie)
Home Cooking Recipes
Required Ingredients:
- 2 pounds cranberries
- 1 quart water
- 9 apples - peeled, cored and ground
- 2 pounds raisins
- 3 (16 ounce) cans gooseberries
- 3 (16 ounce) cans pitted sour red pie cherries
- 2 cups brandy
- 2 tablespoons lemon zest
- 2 tablespoons orange zest
- 2 cups distilled white vinegar
- 4 cups white sugar
- 1 tablespoon ground cloves
- 1 tablespoon ground nutmeg
- 2 tablespoons ground cinnamon
- 2 tablespoons ground allspice
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cranberries in a large saucepan and pour water over them.
- Simmer on low heat until cranberries begin to split.
- Remove from heat and pour into a large ovenproof baking dish.
- To cranberries add apples, raisins, gooseberries, cherries, brandy, lemon rind, orange rind, vinegar, sugar, cloves, nutmeg, cinnamon, and allspice.
- Stir this mixture thoroughly and cover dish.
- Place dish in preheated oven.
- Heat for 30 minutes, stirring occasionally.
- Sterilize enough canning jars and lids to fit all mincemeat.
- Place a wire rack in the bottom of a large stock pot and fill halfway with water.
- Bring water to a rolling boil.
- Pack mincemeat into sterilized jars, ensuring that there are no spaces or air bubbles.
- Fill jars all the way to the top and screw on lids.
- Carefully lower jars into boiling water using a holder.
- Make sure jars have at least 2 inches of space between them.
- Pour more boiling water over jars if necessary, so that they are covered by 2 inches of water.
- Cover pot and process for 30 minutes.
- Carefully lift jars out of water using a holder, and place on a wooden or cloth-covered surface, at least 2 inches apart.
- Allow to cool, then check seal by pressing on jar lid.
- A properly sealed lid will not move up or down at all.
- Mincemeat should be aged for 2 or 3 months before using.
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