Put beef in pan and cover with water. Bring to a boil and simmer, covered until beef is tender. Cool and shred, or chop finely.
Chop suet, apples, dates and fruit peels. In large kettle combine the chopped ingredients, raisins, currants, citron, spice sand cider. Bring to a boil and simmer uncovered until mixture is very thick. Stir occasionally. When thick stir in nuts.
Remove from heat, and add brandy and rum. Ladle into a large crock or jar. Cover and store in cool, dry place for one month before using. Check occasionally, and if mincemeat is dry, add more rum or brandy.
If you wish, pack mincemeat in small jars and seal.
Originally Submitted
11/13/2015
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