This recipe make a lot, but is a great traditional mincemeat. If not using right away, process, but be sure to process correctly and safely because this does contain meat. There is no instructions below on how to process this mincemeat, so contact your local extension service for information. To make 1 pie, combine 2 1/2 cups of mincemeat with 2 1/2 cups of chopped peeled apples and bake in unbaked pie shell 30 to 40 minutes.

Ida Kuratli's Mincemeat

Ingredients

• 1 quart boiling water
• 1 1/2 lbs. lean steak, trimmed and cut into
• 1 inch cubes
• 1 pint cider
• 1 pint grape juice
• 1 1/2 t cinnamon
• 1 1/2 t nutmeg
• 1 1/2 t cloves
• 1 1/2 t mace
• 1 t orange zest
• 1/2 c orange juice
• 2 qts. peeled, chopped Granny Smith apples
• 1/4 lb. finely chopped citron
• 1 1/2 lbs. raisins
• 1/2 lb. currants
• 1/2 lb. ground suet
• 1 c light molasses
• 1 1/2 T salt
• 1 lb. brown sugar
• 1 1/2 t lemon juice 1
• c brandy, or more to taste

Procedure

1. Pour boiling water over cubed steak in a large pot, then simmer for 1 1/2 to 2 hours until tender. Drain, reserving 1 cup of the stock. Mince the meat and let cool. Place meat, reserved stock, and everything but the lemon juice and brandy into a large, heavy bottomed pot. Cook at low simmer for about 2 hours, stirring occasionally. Mincemeat should be thick, but not dry, and have a beautiful sheen to it. Remove from heat, add in lemon juice and brandy to taste. Cool, cover and chill in refrigerator overnight to develop flavors. Makes about 15 cups.

Notes

Good basic recipe for classic mincemeat. Clipped and adapted from The Los Angeles Times, November 18, 1993. According to clipping, author of the article, Schuyler Ingle, got this recipe from a friend who knew Ida Kuratli, creator of this recipe and apparently mincemeat extraordinaire. For lean steak, try inexpensive cuts.

Content by Renee Shelton. Recipe from a LA Times newspaper clipping, 11-18-93. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.