Helen (Barclay) Auld’s mincemeat recipe was another Christmas favourite at Thistle Ha’. One of Christopher’s friends recently helped move some heavy furniture. As I handed him the apple pie that I had baked, he asked if I ever made “mince pie”. So I know what to make next time!

An optional ingredient in this recipe is 1/2 lb. lean chopped or ground meat, but I have not tried it.

Helen Auld’s Mincemeat

  • At least 6 quarts of Northern Spy apples
  • 2 lb. raisins
  • 1 lb. currants
  • 1/2 tsp. cloves
  • 1/2 tsp. allspice
  • 1 T. nutmeg
  • 1 lb. suet
  • 2/3 lb. mixed peel
  • 2 tsp. salt
  • 1 1/2 lb. sugar
  • fruit juices

Let the mixture stand in a cool place (such as the broad windowsill between the kitchen and the dining room!) for 2-3 days, then freeze or use. Sprinkle a little fresh nutmeg on the filling before baking the pie.