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.
