NEWS

This recipe is our next-door neighbor’s famous mincemeat recipe, which she jarred and gave as gifts. Mrs. Moore was a great lady, a legendary hostess, cook, and backyard gardener.

My grandparents adored mincemeat pie, so we had it every year at Thanksgiving. My brother and I always tried so hard to mock it and refuse to eat it, because meat in pie?! But honestly, it was delicious, and we always broke down and had some. Good memories.

3 lbs. lean pork tenderloin
3 qt. homemade apple sauce
2 lb. dark raisins
1 c. black molasses
2 c. light brown sugar
1 c. dark brown sugar
2 c. granulated sugar
1 stick butter
1-1/2 c. grape juice
Juice of 3 lemons
Juice of 3 oranges and grated peel
1 tbsp. ground cloves
2 tbsp. cinnamon
1 tbsp. nutmeg
1 tbsp. salt
Pecans and wine, as desired

Make apple sauce. Trim fat from pork, cut into bite-sized pieces. Cook pork until tender in small amount of water. Mix the remaining ingredients with pork in a large vessel and cook until it bubbles. Let cool on the stove. Put in jars and freeze. Yield: 12 pints.

The nuts and wine may be added to the mixture, or as you make your pies or tarts. Happy pie making!