Name: Mincemeat
Yield: Yield: 12 Cups.
Cuisine: United States
Ingredients: 2 ounces chopped candied lemon peel; ½ pound cooked beef tongue; ½ teaspoon ground cloves; ½ cup chopped glacéed cherries; ¾ pound finely chopped or ground suet; ½ cup chopped diced candied citron; 1 pound black currants; ½ pound cooked beef; 2 cups brown sugar; Grated rind of 1 lemon; 1 teaspoon ground nutmeg; 2 cups peeled, cored, and finely diced apple; 2 ounces chopped candied orange peel; ½ teaspoon salt, if desired; ½ cup dry sherry; 2 cups Cognac or other brandy; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ cup lemon juice; Grated rind of 1 orange; ½ cup chopped glacéed pineapple

Preparation info

Yield:
12 Cups

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

The texture of mincemeat is a question of personal taste. Some like it fine, some medium, and some coarse. If you want it coarse, the various fruits and meats should be chopped or cubed by hand. If you want it medium or fine, use a food processor or, more tediously, an electric blender, and process or blend to the desired texture. Some sources recommend grinding the mincemeat; others recommend grinding half the ingredients and chopping the rest. Take your choice.

This mincemeat is n