Steps to Make Mums Algerian Sauce

Mum's Mincemeat

Marinate steaks or any cut of beef for at least 10 minutes or longer for extra flavor.

Recipe Summary Mum's Mincemeat

My Mum's recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.

Ingredients | Mums Algerian Sauce

1 pound suet

1 pound brown sugar

1 pound sultana raisins

1 pound dark raisins

1 pound dried currants

4 ounces candied mixed fruit peel

4 ounces chopped almonds

¼ cup ground allspice

3 tablespoons ground nutmeg

1 tablespoon salt

3 pounds apples, grated

Directions

Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.

Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.

Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.

Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

Info | Mums Algerian Sauce

prep: 45 mins additional: 3 days total: 3 days Servings: 50 Yield: 50 servings

TAG : Mum's Mincemeat

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