Mrs. Fitzhugh Lee's Mincemeat

Recipe from

Oxmoor House


2 pounds ground chuck, cooked and drained
4 1/2 cups diced suet
2 1/4 cups sugar
2 (15-ounce) packages raisins
1 (10-ounce) package currants
1 cup peeled, diced citron
2/3 cup diced candied lemon peel
1/3 cup peeled, diced apple
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
2 teaspoons freshly grated nutmeg
1/2 teaspoon salt
2 cups Madeira
2 cups brandy
1/2 cup orange juice
1/4 cup lemon juice


Combine all ingredients in a non-aluminum stock pot; stir well. Cover; refrigerate 2 days.

Bring mixture to a boil; reduce heat, and simmer 2 hours, stirring occasionally. Spoon mixture into hot, sterilized jars, leaving 1/8-inch headspace. Adjust lids; process 20 minutes in a boiling-water bath.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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