Re: moms Mincemeat for pie
moms Mincemeat for pie
4 pounds meet from hogs head
2 1/2 cups suet, finely chopped
7 1/2 cups chopped tart apples
3 cups liquid which meat was cooked in
5 cups granulated suger
3 cups apple cider
1 cup molasses
1/2 cup cider vinegar
3 cups raisins
2 tablespoons ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
juice of 2 lemons
juice of 2 oranges
1 cup brandy
Trim fat from meat of your choice.
In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in cooking liquid overnight.
Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; reserve liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.
In a large pot, combine meat cubes, suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy and mix together.
Refrigerate or pack in hot sterile jars and seal. May also be stored in the freezer.