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What You Need:
(To Make: about 3 quarts)
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½ pound fresh beef suet, chopped fine
4 cups seedless raisins
2 cups dried currants
1 cup coarsely chopped almonds
½ cup coarsely chopped candied citron
½ cup coarsely chopped dried figs
½ cup coarsely chopped candied orange peel
¼ cup coarsely chopped candied lemon peel
4 cups coarsely chopped, peeled and cored cooking apples
1¼ cups sugar
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2½ cups brandy
1 cup pale dry sherry
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Translate this recipe:
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| How To Cook: |
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1. Combine the suet, raisins, currants, almonds, citron, dried figs, candied orange peel, candied lemon peel, apples, sugar, nutmeg, allspice, cinnamon and cloves in a large mixing bowl and stir them together thoroughly.
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2. Pour in the brandy and sherry, and mix with a large wooden spoon until all the ingredients are well moistened. Cover the bowl and set the mincemeat aside in a cool place (not the refrigerator) for at least 3 weeks.
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3. Check the mincemeat once a week. As the liquid is absorbed by the fruit, replenish it with sherry and brandy, using about ¼ cup at a time.
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4. Mincemeat can be kept indefinitely in a covered container in a cool place, without refrigeration, but after a month or so you may refrigerate it if you like.
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