Modern English Mincemeat

Name: Modern English Mincemeat
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Ingredients: 1.25 pounds Raisins, seeded (Original recipe calls for 5 lbs, adjusted for modern portions.); 1.25 pounds Beef Suet, finely chopped (Original recipe calls for 5 lbs, adjusted for modern portions. Can substitute with vegetable shortening.); 1.25 pounds Apples, peeled, cored, and chopped (Original recipe calls for 5 lbs, adjusted for modern portions.); 1 pound Candied Citron, finely chopped (Original recipe calls for 4 lbs, adjusted for modern portions.); 0.375 pound Blanched Almonds, slivered (Original recipe calls for 1.5 lbs, adjusted for modern portions.); 1.25 pounds Currants (Original recipe calls for 5 lbs, adjusted for modern portions.); 1.25 pounds Light Brown Sugar (Original recipe calls for 5 lbs, adjusted for modern portions.); 0.25 teaspoon Ground Mace; 0.25 teaspoon Ground Cinnamon; 0.625 cup Brandy (Original recipe calls for 2.5 cups, adjusted for modern portions. Omit for non-alcoholic version.); 0.125 cup Apple, peeled, cored, and chopped (For non-alcoholic version); 0.0625 cup Raisins, seeded and chopped (For non-alcoholic version); 0.0625 cup Currants (For non-alcoholic version); 0.03125 cup Butter (For non-alcoholic version); 0.375 teaspoon Molasses (For non-alcoholic version); 0.375 teaspoon Boiled Cider (For non-alcoholic version. Apple cider vinegar can be substituted.); 0.125 cup Sugar (For non-alcoholic version); 0.375 teaspoon Ground Cinnamon (For non-alcoholic version); 0.1875 teaspoon Ground Cloves (For non-alcoholic version); 0.125 teaspoon Ground Nutmeg (For non-alcoholic version); 0.0625 teaspoon Ground Mace (For non-alcoholic version); 0.0625 teaspoon Salt (For non-alcoholic version); as needed cup Beef Stock (For non-alcoholic version, to moisten); 0.125 cup Cooked Beef, finely chopped (For non-alcoholic version); 0.125 tablespoon Barberry Jelly (For non-alcoholic version. Can substitute with other tart jelly.)

A modernized version of traditional English mincemeat, perfect for pies and tarts. This recipe includes both an alcoholic and non-alcoholic option.

⏱ Prep: 30m

🍳 Cook: 90m

⏰ Total: 120m

🍽 Servings: 8 servings

Ingredients

1.25 pounds Raisins, seeded (Original recipe calls for 5 lbs, adjusted for modern portions.)
1.25 pounds Beef Suet, finely chopped (Original recipe calls for 5 lbs, adjusted for modern portions. Can substitute with vegetable shortening.)
1.25 pounds Apples, peeled, cored, and chopped (Original recipe calls for 5 lbs, adjusted for modern portions.)
1 pound Candied Citron, finely chopped (Original recipe calls for 4 lbs, adjusted for modern portions.)
0.375 pound Blanched Almonds, slivered (Original recipe calls for 1.5 lbs, adjusted for modern portions.)
1.25 pounds Currants (Original recipe calls for 5 lbs, adjusted for modern portions.)
1.25 pounds Light Brown Sugar (Original recipe calls for 5 lbs, adjusted for modern portions.)
0.25 teaspoon Ground Mace
0.25 teaspoon Ground Cinnamon
0.625 cup Brandy (Original recipe calls for 2.5 cups, adjusted for modern portions. Omit for non-alcoholic version.)
0.125 cup Apple, peeled, cored, and chopped (For non-alcoholic version)
0.0625 cup Raisins, seeded and chopped (For non-alcoholic version)
0.0625 cup Currants (For non-alcoholic version)
0.03125 cup Butter (For non-alcoholic version)
0.375 teaspoon Molasses (For non-alcoholic version)
0.375 teaspoon Boiled Cider (For non-alcoholic version. Apple cider vinegar can be substituted.)
0.125 cup Sugar (For non-alcoholic version)
0.375 teaspoon Ground Cinnamon (For non-alcoholic version)
0.1875 teaspoon Ground Cloves (For non-alcoholic version)
0.125 teaspoon Ground Nutmeg (For non-alcoholic version)
0.0625 teaspoon Ground Mace (For non-alcoholic version)
0.0625 teaspoon Salt (For non-alcoholic version)
as needed cup Beef Stock (For non-alcoholic version, to moisten)
0.125 cup Cooked Beef, finely chopped (For non-alcoholic version)
0.125 tablespoon Barberry Jelly (For non-alcoholic version. Can substitute with other tart jelly.)

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Instructions

1In a large pot, combine the raisins, suet, apples, citron, currants, and brown sugar. Cook over low heat, stirring occasionally, for 1.5 hours.
2Stir in the almonds, mace, cinnamon, and brandy. Cook for another 10 minutes, stirring occasionally.
3Remove from heat and let cool completely. Store in sterilized jars in a cool, dark place.
4In a saucepan, mix together the chopped apple, raisins, currants, butter, molasses, boiled cider (or apple cider vinegar), sugar, cinnamon, cloves, nutmeg, mace, and salt.
5Add enough beef stock to moisten the mixture. Heat gradually to boiling point, then reduce heat and simmer for 1 hour, stirring occasionally.
6Stir in the chopped cooked beef and barberry jelly. Cook for an additional 15 minutes, stirring occasionally.
7Remove from heat and let cool completely. Store in sterilized jars in a refrigerator.

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