Blue Ribbon Mincemeat Pie Filling So Tasty

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Blue Ribbon Mincemeat Pie Filling

"An vintage-time delicious mincemeat pie filling. I even have frozen this filling in zip-lock baggies, for the reason that I do not use a pressure canner. Apple cider may be used in area of brandy if desired."

Ingredients :

three 1/four pounds lean floor pork
12 cups apples - peeled, cored and diced
6 cups raisins
1 cup brandy
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon floor nutmeg
three 1/2 cups white sugar

Instructions :

Prep :	Cook : 32M	Ready in :

In a big skillet over medium heat, cook the ground beef very well. Being certain not to over-brown it.
Place chopped apples and the cooked ground red meat in a meals processor and pulse till the aggregate is made up of pea sized chunks.
In a non-reactive skillet integrate the apple and ground pork combination with the raisins, brandy, ground cinnamon, floor allspice, floor nutmeg and the white sugar. Simmer for half-hour.
Cool filling to lukewarm and pour into freezer baggage (2 cups in step with bag). Freeze filling until wished. One baggie will fill one 8 inch double crust pie. Thaw filling earlier than the use of.

Notes :

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