then add two and one-half pounds medium brown sugar, one-half peck chopped apples, two pounds seeded raisins, one-half pound suet, chopped fine, one cup vinegar, two tablespoons ground cinnamon, one tablespoon cloves, one-half tablespoon nutmeg, one-half teaspoon salt, one-half teaspoon mace, all level, grated rind of one orange and one lemon
6
boil together well
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Salting the green tomatoes draws out excess moisture and bitterness through osmosis, making them more receptive to absorbing the spiced syrup. The initial boiling further softens the fruit's cell structure and removes additional astringent compounds found in unripe tomatoes. The combination of sugar, vinegar, and spices acts as a natural preservative while the suet adds richness and helps bind the mixture, creating a shelf-stable preserve that develops deeper flavors over time as the spices meld.
Make Ahead
This is a preserve recipe designed for long-term storage. Once cooled, the mincemeat can be stored in sterilized, sealed jars in a cool, dark place for up to 1 year. After opening, refrigerate and use within 2 weeks. The flavors actually improve after 2-3 weeks of aging as the spices meld.
Storage
For canning: Ladle hot mincemeat into sterilized jars leaving 1/2-inch headspace, process in a boiling water bath for 25 minutes. Sealed jars store for up to 1 year in a cool, dark place. For refrigerator storage: Cool completely and store in airtight containers for up to 1 month. For freezer storage: Portion into freezer-safe containers leaving 1-inch headspace for expansion; freeze for up to 6 months. Thaw in refrigerator before using in pies or other desserts.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
This is a preserve recipe designed for long-term storage. Once cooled, the mincemeat can be stored in sterilized, sealed jars in a cool, dark place for up to 1 year. After opening, refrigerate and use within 2 weeks. The flavors actually improve after 2-3 weeks of aging as the spices meld.
Storage
For canning: Ladle hot mincemeat into sterilized jars leaving 1/2-inch headspace, process in a boiling water bath for 25 minutes. Sealed jars store for up to 1 year in a cool, dark place. For refrigerator storage: Cool completely and store in airtight containers for up to 1 month. For freezer storage: Portion into freezer-safe containers leaving 1-inch headspace for expansion; freeze for up to 6 months. Thaw in refrigerator before using in pies or other desserts.
