Blue Ribbon Mincemeat Pie Filling Best Dishes

Sunday, June 4, 2017

Blue Ribbon Mincemeat Pie Filling

"An vintage-time delicious mincemeat pie filling. I even have frozen this filling in zip-lock baggies, considering I do not use a strain canner. Apple cider may be used in location of brandy if desired."

Ingredients :

3 1/four pounds lean floor beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon floor allspice
1 tablespoon floor nutmeg
three half cups white sugar

Instructions :

Prep :	Cook : 32M	Ready in :

In a large skillet over medium heat, cook dinner the floor pork very well. Being certain no longer to over-brown it.
Place chopped apples and the cooked floor pork in a meals processor and pulse till the aggregate is made up of pea sized chunks.
In a non-reactive skillet integrate the apple and floor red meat combination with the raisins, brandy, floor cinnamon, ground allspice, floor nutmeg and the white sugar. Simmer for 30 minutes.
Cool filling to lukewarm and pour into freezer bags (2 cups in step with bag). Freeze filling till needed. One baggie will fill one 8 inch double crust pie. Thaw filling before the usage of.

Notes :

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