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viernes, 18 de enero de 2013

Mincemeat II

This recipe for meatless mincemeat will provide enough filling for two 8 to 9 inch pies.


1 pound (450 gr) suet, ground
1 1/2 pounds (675 gr) apples, peeled, cored, and chopped
1 1/2 cups (3 1/2 dl), dark-brown sugar
1 pound (450 gr) dried currants
1 pound (450 gr) golden raisins
1 pound (450 gr) seedless raisins
4 ounces (115 gr) candied lemon peel, diced
4 ounces (115 gr) candied orange peel, diced
4 ounces (115 gr) citron, diced
Grated rind of 2 lemons
Juice of 3 lemons
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon mace
1 teaspoon allspice
1 cup (1/4 l) brandy

Put all the ingredients in a large bowl and mix with your hands until well blended.  Pack into sterilized jars and seal.  Store in a cool place.  It is not necessary to process this mincemeat because it doesn't contain fresh meat, but if you feel more comfortable about it, follow the directions for processing in any recipe.