Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook

Blanche Park's Mincemeat Pie Filling

No recipe image available."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.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. Add cherries and cranberries, and cook until blended. Lower heat, add spices and salt. Simmer until blended.
  3. 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.
  4. 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.