Traditional Buffalo Mincemeat

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Bison Mincemeat

Once you try this recipe you may never return to using store bought mincemeat again!

Commercial varieties just don't have the aroma or citrus flavour this one has. The relatively small amount of ground bison meat used gives the mincemeat just the right amount of heartiness.

Try it warm over vanilla ice cream or use in pies and tarts.

This recipe makes enough for 2 large deep-dish pies, or up to 6 dozen tarts.

Ingredients

1 lb
6 cups
1 1/2 cups
1 1/4 cups
1 1/4 cups
1 cup
2 tbsp
2 tbsp
2 tbsp
1/3 cup
2 1/2 cups
1/4 cup
1 1/2 tsp
1 tsp
1 tsp
1 tsp
1/2 tsp
1 tsp
1/4 tsp
1/4 cup

ground bison meat
finely chopped peeled apples
currants
dark raisins
golden raisins
fancy molasses
coarsely grated orange rind
coarsely grated lemon rind
lemon juice
apple cider vinegar
apple cider
butter
ground cinnamon
nutmeg
mace
allspice
cloves
salt
ground black pepper
brandy

Directions

Except for the brandy, combine all ingredients in a large heavy bottomed saucepan or Dutch oven.

Heat and stir over high heat until a full boil is reached.

Reduce heat to low.

Continue to cook uncovered, stirring occasionally for 1 1/2 hours or until most of the liquid is gone.

Cool to room temperature.

Stir in brandy.

SHELF LIFE
- Refrigerator for up to 5 days.
- Freezer for up to 6 months.
- Pressure canned for up to 1 year.

For Pressure Canning Please Note:

Follow the manufacturer's directions carefully.

Best results are usually obtained when pint size jars are processed for a minimum of 60 minutes at 10 lb pressure. Make sure jars have sealed properly after processing. (The lid will be concave and will not pop back and forth when lightly pushed.) Jars of mincemeat that do not seal properly must be refrigerated and used within 5 days. Properly sealed jars must be stored in a cool dark place such as a basement.