Mince Meat Filling...
3 cups golden raisins
3 cups muscat raisins*
3 cups currants
2 1/2 pounds Granny Smith apples
1 lb deer meat, cooked and minced
1 1/2 tablespoons cinnamon
1/2 teaspoon mace
2 teaspoons grated nutmeg
3 cups brown sugar, packed
2 teaspoons salt
1 quart apple cider
1/2 pound beef suet, minced
1/2 cup brandy
METHOD-
Roughly chop the dried fruit.
Dice the peeled apples.
Put all ingredients, except for brandy, into cast iron pot.
Mix and bring to a simmer.
Cook, uncovered, stiring frequently,until apples are soft. When soft, cook for 30 minutes, partially covered. Season with brandy.
Yield: Enough for 10 pies.
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* The original recipe calls for regular raisins. I happen to love muscat raisins so I made the adjustment. I remember this recipe from my childhood. A friend(from PA) of my family gave us a jar of the mince meat & a recipe tag was attached. Lily...
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