Image and additional mincemeat tart recipe by //blueskyeating.com/mincemeat-tart Submitted by: Michael Land
Mincemeat came about in the 1800's and was a combination of minced meat, dried fruit and liquids. It was a way of preserving meat without the aid of refrigeration as it was kept in crock type storage until needed. Today, most of our mincemeat is made to be used as a sweet type of dessert mainly in pastry pies and pastry tarts, and is often stored by being bottled or frozen and then used as desired. It too combines cooked ground meat with fresh apples and dried fruit along with sugar and other sweet sources as well as a number of spices.
The recipe I share was often made by my maternal grandmother and my mother. It began as my Grams recipe but was tweaked by my mother over the years. The spice ratios can be adjusted to meet individual taste but I think you will find this a tasty treat when made into a pie.
Mincemeat came about in the 1800's and was a combination of minced meat, dried fruit and liquids. It was a way of preserving meat without the aid of refrigeration as it was kept in crock type storage until needed. Today, most of our mincemeat is made to be used as a sweet type of dessert mainly in pastry pies and pastry tarts, and is often stored by being bottled or frozen and then used as desired. It too combines cooked ground meat with fresh apples and dried fruit along with sugar and other sweet sources as well as a number of spices.
The recipe I share was often made by my maternal grandmother and my mother. It began as my Grams recipe but was tweaked by my mother over the years. The spice ratios can be adjusted to meet individual taste but I think you will find this a tasty treat when made into a pie.
Mincemeat
Ingredients:
Combine all the ingredients in a large stock pot with a good thick bottom. Bring slowly to a boil and reduce heat allowing to boil gently until boiled down to desired thickness. Stir often to avoid any sticking in the pot.
Note: if using very lean meat, a dollop of butter will be needed to provide some fat.
Ingredients:
- 2 1/2 lbs. cooked ground meat (half beef, half a fatty cut of pork). Venison or moose may be used if available and to your liking.
- 5 lbs. apples cored and ground
- 2 cups molasses
- 6 cups brown sugar, or to taste
- 1 1/2 pounds raisins
- 1 lb. currants
- 1/2 pound mixed peel
- 1 strong tsp. cinnamon
- 1 strong tsp. allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. nutmeg
- 2 scant cups apple cider vinegar
- 2 cups reserved water meat was boiled/cooked in
- 1 1/2 cups apple juice or apple cider
- salt to taste
- 1 1/2 cups each of red and green candied cherries
Combine all the ingredients in a large stock pot with a good thick bottom. Bring slowly to a boil and reduce heat allowing to boil gently until boiled down to desired thickness. Stir often to avoid any sticking in the pot.
Note: if using very lean meat, a dollop of butter will be needed to provide some fat.
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