3 lb Blade roast *
3 lb Pork shoulder *
3 1/2 lb Firm tart apples
3 1/2 lb Raisins
1 c Molasses
1/2 c Brown sugar; packed
1/2 c Granulated (white) sugar
5 c Maraschino cherries; halved,
2/3 c Cider vinegar
2 tb Cinnamon
1 tb Grated nutmeg
3/4 ts Allspice
8 oz Mixed fruit; cut up
1 tb Salt
Apple juice; if needed
1 tb Vanilla
* choose meat that is quite fatty
Place meat in a large pots with cold water to cover. Bring
to a boil, uncovered over low heat. Skim foam as it rises.
Let pork simmer for about 1 1/2 hours; beef for 2 hours.
Remove from broth and cool.
Put meat through a grinder and weigh out a desired amount
(you should have about 3 1/2 lbs).
Wash and core apples, but do not peel. Put through the
food grinder, along with the unpeeled oranges (cut in
wedges to remove seeds if necessary).
In a large roasting pan, combine meat, apples and oranges
with all remaining ingredients except the apple juice and
Place in a 200øF/93øC oven for 2 hours, stirring
frequently. Increase oven temperature to 300øF/150øC and
bake for another hour. If mixture appears to be dry, add
apple juice to get preferred consistency.
Remove from heat and add vanilla.
Use immediately or let cool before storing in the fridge
for a week or so to age. Bottle or package in pie-size
amounts for gift-giving or freezing.
Use with pastry of choice; place mincemeat in an unbaked
pie shell, cover with pastry and bake.
Makes 7 pies and about a dozen tarts; 4 cups fill one
This is an old recipe that I found in my Mom's collection
of recipes, Maria Jane