Mincemeat
Traditionally, mincemeat was served with the main dish at Christmas. Over time and with the addition of several kinds of fruit, it has become known as a dessert. Make individual pies with frozen puff pastry, or a large pie using an Easy Pie Crust covered with latticed dough or puff pastry.
INGREDIENTS | YIELDS 5 QUARTS
- 2½ pounds ground beef
- 4 pounds apples, finely chopped
- 2½ pounds raisins
- 1½ pounds currants, blanched and drained
- 1 pound walnuts, coarsely chopped
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- 1½ teaspoons cinnamon
- ½ teaspoon mace
- 2 teaspoons salt
- 4 cups brown sugar
- ½ cup molasses or honey
- Apple juice as needed
Freezing Day
In large skillet, fully brown the ground beef and drain.
Add remaining ingredients, except juice, to ground beef. Add enough apple juice to moisten and hold mixture together.
Cook over medium-low heat until all fruit is soft, about 30 minutes.
Cool. Freeze mincemeat in freezer bags in 2-cup portions.
Reheating Instructions
Defrost mincemeat in the refrigerator overnight and use as desired. A 2-cup portion is the right amount for making a pie.
PER QUART
Calories: 3,005 | Fat: 100g | Protein: 84g | Sodium: 1253mg | Carbohydrates: 480g | Fiber: 24g
The Spice Mace
Mace, made from the hull of the seed used to make nutmeg, is a spice that many are unfamiliar with. Mace has an aroma reminiscent of a combination of cinnamon and pepper. Milder in flavor than nutmeg, it can be used as a nutmeg substitute. Mace is used in both sweet and savory recipes.
