Mrs. Fitzhugh Lee's Mincemeat

Recipe from Oxmoor House

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  • 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


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