Blanche Park's Mincemeat Pie Filling
"My Grandma Beulah gave this recipe to me. It was an Iowa State Fair prize winner back in (year?). I believe Blanche lived in the same small Iowa community as my Grandma, Brighton." Recipe submitted by Mary Ajzenman.
2 1/2 cups pork
2 cups beef
5 1/2 cups apples, cored, peeled and chopped
2 1/4 cups seedless raisins
1 1/2 whole lemons, ground fine
5 3/4 cups sugar
1 cup plus 1 tablespoon vinegar
1 3/4 cups apple cider or juice, or apricot nectar
1 1/2 cups ground suet
1/2 cup sorghum
1 (16-ounce) can whole cranberry sauce
2 cups sour cherries, well drained
5 teaspoons ground cinnamon
2 1/2 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1 3/4 teaspoon salt
- Salt meat a little, cook until tender, cool, mince. Do not grind. Combine
meat, apples, raisins, sugar, lemons, sorghum, suet, vinegar, and juice.
Cook until apples are done, stirring occasionally. May be done a day ahead to this point.
- Add cherries and cranberries, and cook until blended. Lower heat, add spices and salt. Simmer until blended.
- A pint is sufficient for a small pie. For making a 9-inch pie, plan on using a quart. Any not to be used within a week may be sealed in sterilized jars while hot.
- For a 2-crust pie or lattice top, bake in 425°F (220°C) oven for 15 minutes, then reduce heat to 400°F (205°C) until done.
Makes about 4 quarts.