Meatless Mincemeat

Preparation info
  • 2 to 3 pints

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 3 firm, tart cooking apples
  • ½ lb. beef suet
  • 2 cups ra


  1. Peel the apples, core, and chop coarsely. Chop the suet. Wash and squeeze dry the raisins. Grate the orange rind and remove the fruit from the pith and membranes. Mix the ingredients and grind, collecting the juices. Place the ground mixture in a large saucepan.
  2. Measure the reserved juices and use another juice or brandy to make the liquid total