 |
Ida
Kuratli's Mincemeat
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.
| 1
quart boiling water |
2
qts. peeled, chopped Granny Smith apples |
1
1/2 lbs. lean steak, trimmed
and cut into 1 inch cubes |
1/4
lb. finely chopped citron
1 1/2 lbs. raisins |
| 1
pint cider |
1/2
lb. currants |
| 1
pint grape juice |
1/2
lb. ground suet |
| 1
1/2 t cinnamon |
1
c light molasses |
| 1
1/2 t nutmeg |
1
1/2 T salt |
| 1
1/2 t cloves |
1
lb. brown sugar |
| 1
1/2 t mace |
1
1/2 t lemon juice |
| 1
t orange zest |
1
c brandy, or more to taste |
| 1/2
c orange juice |
|
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. 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.
Copyright
© 2004-2009 Beach Cuisine®, Inc.
All Rights Reserved.
|
