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Ruth Wakefield's Mincemeat
From Toll House Tried and True Recipes, by Ruth Graves Wakefield

Boiled cider, which has the density of maple syrup, is bottled commercially in Vermont and is obtainable at specialty food stores. It can be made by boiling fresh cider to 222° F. (106° C.); 8 quarts of fresh cider are necessary to produce the 3 cups of boiled cider required for this recipe.


2 lb boneless lean beef, poached in water until tender—about 2 hours
1 lb beef suet
3 lb tart apples, chopped (about 3 quarts)
3 lb raisins
2 lb dried currants
1 Tbsp candied citron
3 oranges, the peel grated and the juice squeezed
3 lemons, the peel grated and the juice squeezed
5 cups sugar
4 cups beef stock
3 cups boiled cider
2 cups tart jelly
1 cup molasses
2 Tbsp salt
2 Tbsp ground cinnamon
2 tsp grated nutmeg
2 tsp ground mace
2 tsp ground cloves
1 tsp ground allspice


Put the meat through a food grinder with the suet. In a large enameled, tinned or stainless-steel pot, combine the ground meat with the remaining ingredients. Stirring frequently, bring to a boil. Then reduce the heat and simmer for two hours. Put into pint jars, leaving 1-inch headspace. Process in a pressure canner for 75 minutes.

Yield: Make about 9 pints

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