Mock Mincemeat
Source: From the , Fort Bliss Officers Wives Club

6 green tomatoes
6 tart apples
1/2 lb seedless raisins
1 tb cinnamon
1/4 c fruit juice
1/4 c cider vinegar
1 c brown sugar
1/2 c minced citron
2 tb grated orange rind
1 ts salt
1 ts ground cloves
1/2 ts allspice
1/2 ts ginger
1/4 ts nutmeg

Force tomatoes & cored apples through a food chopper. Add remaining ingredients & cook until thick. Pour into sterilized jars & seal. Makes
about 1 quart.

Traditional Mincemeat

2 lb ground beef
1 lb beef suet
3 1/2 lb apples, peeled, cored & chopped
2 lb seedless grapes
1 1/2 lb currents
3/4 c candied citron
3/4 c candied lemon peel
2 lb light brown sugar
1 tb salt
1 c molasses
3 c apple cider
1 ts mace
1 tb cinnamon
1 tb ground cloves
1 tb allspice
2 ts nutmeg
1 lb chopped walnuts
1/4 c lemon juice
1 c brandy

Place meat in a very large saucepan with just enough water to cover & simmer for 1/2 hour. Drain meat & return to pan. Add all remaining ingredients, except lemon juice & brandy. Bring mixture to a boil & reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in lemon juice & brandy. Ladle mincemeat into sterilized jars & seal, cool & store. Allow the mincemeat to mature for at least 6 weeks before using.

Vegetarian Mincemeat
Source: Rose Elliot, "The Vegetarian Christmas Cookbook"

1 lb fresh ripe pears, chopped
1 ea lemon rind, grated
1 ea orange rind, grated
1 lb mixed dried fruit
4 oz candied peel
4 oz glace cherries
4 oz dates, chopped
2 oz flaked almonds
1 ts allspice
1/2 ts nutmeg
1/2 ts powdered ginger
4 tb whisky or other liquid

Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat.