Kate’s True Mincemeat Pie

 

Mincemeat is truely food of the gods. Nothing reminds be better of Christmas the either Plum Pudding or mincemeat. In the north-eastern United States mince meat are traditionally served during Thanksgiving holiday, serve with a piece of cheddar, ice-cream, Devonshire cream, French clotted cream, or hard sauce (see recipe for English Plum Pudding). Commercial mincemeat has neither the fullness nor the mouthfeel or the complexity of this real mincemeat. I was not quite old enough to poke my head over the table to smell the mince meat, nor could I wait the days til I could taste it, that’s how wonderful it smelt.

2 quarts sliced peeled apples

1  lb. Lean ground round

1/2 lb. Fine chopped beef suet ( fat from around kidneys)

1 cup white sugar

1/4 lb. Brown sugar

1 pint apple cider

1 lb. Raisins

3/4 lb currants

1/8 th lb candied orange peel, chopped

1/8 th lb candied lemon peel, chopped

1/2 lb. Diced citron

Juice and chopped jest of 1 lemon

1 1/2 tsp on nutmeg

1 1/2 tsp on cinnamon

1 tsp salt

2 tsp pepper

1/2 tsp white pepper

1/4 tsp ground coriander

1/2 cup walnut pieces

Place ingredients in a large bowl, stir well. Cook ingredients in a large kettle or pot over low heat for two hours, stirring occasionally.

Add 1/2 to 1 cup of Napoleon Brandy to taste. Mature mixture covered in the refrigerator for two to four weeks before using.