Traditional and Modern Mince Meat 3 Ways Recipe Caralien

• 4 Cinnamon Sticks
• 8 Cloves
• 12 Allspice Berries
• 2 large Granny Smith Apples, cored, peeled, and diced
• Zest & juice from 1.5 large Lemons
• Zest & juice from 3 Clementines
• 8.5 oz Dried & Sweetened Cranberries
• 5 oz Dried Apricots, chopped
• 3T Peeled & Grated Fresh Ginger
• 3/4 C Grated (or minced) Beef Suet
• 2/3 C Turbinado Sugar
• 1/4 C Blackstrap Molasses
• 1/2 C Roast Beef, diced (preferably cooked without garlic, herbs, or strong spices)
• 500mL of Bourbon

1. To each mason jar, add 1 cinnamon stick, 2 cloves, 3 allspice berries.
2. Mix apples, lemon juice & zest, clementine juice & zest, dried cranberries and apricots, and fresh ginger.
3. Pack first jar loosely with mixture, add bourbon to 3/4" to top.
4. Label fat, sugar, and meat-free/vegan mince, and refrigerate.
5. To bowl, add suet, sugar, and molasses; mix well.
6. Pack second jar loosely with mixture, add bourbon to 3/4" to top.
7. Label suet mince, and refrigerate.
8. To bowl, add diced beef (if some parts are rare, lightly brown in a frying pan with a neutral oil).
9. Mix well and add to third and fourth jars, add bourbon to 3/4" to top.
10. Label mince meat, and refrigerate.
11. Make Manhattans with remaining 1/2 lemon or drink some bourbon neat.
12. Leave mince jars in refrigerator for a minimum of 2 days to (recommended) 2 weeks for flavours to meld.
13. Drain and pan-fry to adjust for taste before adding to pre-baked crust and baking.
14. If theres too much liquid left over, make a hard sauce from it.

cinnamon, berries, apples, lemons, clementines, cranberries, t, turbinado sugar, molasses, beef

Taken from www.chowhound.com/recipes/traditional-modern-mince-meat-3-ways-14190 (may not work)