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| Georgia Mincemeat
2 1/2 pounds of beef shanks
4 cups of water
1/2 pound beef suet
2 pounds of tart apples, peeled and diced
one 15 ounce package raisins
one 11 ounce package of currants
1 tablespoon of grated lemon peel
1 tablespoon of fresh lemon juice
1 tablespoon of grated orange peel
1/4 cup of orange juice
1 teaspoon of cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of freshly grated nutmeg
1 teaspoon of salt
2 cups of molasses
1/2 cup of packed brown sugar
1 1/2 cups of apple cider
Combine beef and water in a slow cooker. Cover and cook on LOW 8 to 10 hours. Save all the broth; remove beef from bones. In food chopper, grind beef and suet together. Combine beef with 1/2 cup of reserved broth and remaining ingredients in slow cooker. Cover and cook on LOW 8 to 10 hours.
When making pies, 2 or 3 tablespoons of brandy or bourbon may be added to filling for each pie. filling can be kept in refrigerator for several days or frozen for about 6 months. Extra broth can be used for a soup base. Makes 3 quarts mincemeat or enough for four 9 inch pies |
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