Mincemeat
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2 1/2 lbs. beef stew meat
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5 lbs. Granny Smith apples, cored and chopped but not peeled
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3/4 lb. beef suet, coarsely ground
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1 1/2 lbs. dark raisin
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1/2 lb. mixed candied peel, chopped
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1 lb. brown sugar
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1 cup distilled white vinegar
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1/2 cup molasses
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1 lb. currants
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1 cup apple juice
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1 1/2 tsp. ground cloves
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1 1/2 tsp. ground nutmeg
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1 1/2 tsp. ground allspice
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1 1/2 tsp. ground cinnamon
Place the stew meat in a 4-quart pot and add just enough water to cover. Bring to a boil, cover, and simmer for 1 hour. Drain the meat and grind coarse.
Place the ground meat in an 8-quart pot along with the remaining ingredients. Stir together and bring to a simmer. Cover and simmer gently for 1 hour, stirring the mixture occasionally. Allow to cool. The filling is ready to use, or pack it into 1-quart canning jars and freeze for later use.