Making Mincemeat

Not many people make real mincemeat anymore. I think it’s high time we turned that trend around! Meat gives mincemeat a superior texture and flavor, not to mention a satisfying historical frisson that really completes the experience. Start by cooking your ground beef.


Mincemeat Recipe

This is close to the classic Fannie Farmer recipe from The Boston Cooking School Cookbook. The original has too high a proportion of apples in my opinion, but if you want the original recipe, double the apples. I’ve also changed the processes a little, since the original called for boiling the beef. Ground beef, cooked in a pan and drained, will work just fine for our purposes (and will retain more of the beef’s flavor). This is for a small quantity, but it can be scaled up to your heart’s content!

1 lb. lean ground beef
1/2 lb. suet
1 lb. apples (Macintosh or Granny Smith)
1 quince (omit if you can’t find any, make it up with more apple)
12 ounces sugar
1/2 cup molasses
1 pint cider
1 lb. raisins
12 ounces currants
2 ounces candied citron
1 cup brandy
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 nutmeg, grated
1/2 teaspoon pepper
salt to taste