Blue Ribbon Mincemeat Pie Filling Food

BLUE RIBBON MINCEMEAT PIE FILLING

Blue Ribbon Mincemeat Pie Filling image

An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred.

Provided by Cali

Yield 32

Number Of Ingredients 8

Ingredients

3 ¼ pounds lean ground beef
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground nutmeg
3 ½ cups white sugar

Steps:

In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 50.3 g, Cholesterol 34.6 mg, Fat 9.9 g, Fiber 2.3 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 35.6 mg, Sugar 42.9 g

MINCEMEAT FILLING FOR MINCE PIE

Mincemeat Filling for Mince Pie image

In my family, mince pie has always been as essential for Thanksgiving as pumpkin pie, and we often served it at Christmas, too. I was surprised that I could find no mince pie recipes at Recipezaar, but I suppose most people just go with the bottled mince pie filling. I found this recipe for mincemeat filling on the Crooked Timber group blog website (though I've changed the wording some). It's too late to use Thanksgiving 2004, but I'm storing it here to try next year, if not before. The poster (Harry Brighouse, a philosophy professor) predicts that the recipe will yield "a small pie, a large pie, and a bunch of individual pies." I'm translating that to 3 pies, but since I myself have not made this yet it's only a guess. Sounds yummy, anyway. "Cooking time" is actually minimum steeping time.

Provided by echo echo

Categories Pie

Time P1DT15m

Yield 3 pies

Number Of Ingredients 13

Ingredients

1 lb sultana
1 lb raisins
2 grated lemons, juice and rind of
1 grated orange, juice and rind of
6 ounces walnuts, diced
1 ounce crystallized ginger, diced
1/2 cup brandy
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
4 ounces prunes
1 lb currants
1/4 cup Cointreau liqueur

Steps:

Combine sultanas through nutmeg.
Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
Stir in currants& cointreau.
Leave covered from 1 day to several weeks.
Use as filling for mince pies.

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