An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don’t use a pressure canner. Apple cider can be used in place of brandy if preferred.
Original recipe makes 8 pints filling
3 1/4 pounds lean ground beef
12 cups apples – peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 1/2 cups white sugar
- In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
- Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
- In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
- Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.
Calories: 336 kcal
Carbohydrates: 50.3 g
Cholesterol: 35 mg
Fat: 9.9 g
Fiber: 2.3 g
Protein: 9.1 g
Sodium: 36 mg