Mincemeat Recipe

Dad's Mincemeat

2 pounds lean beef round stew meat
8 cups water
1 pound suet, cut up
12 medium cooking apples, pared and cored
3 pounds seedless raisins
3 cups dried currants
1 cup candied orange peel, finely diced
4 teaspoons salt
4 teaspoons cinnamon
1 teaspoons powdered allspice
1 teaspoon ground cloves
2 cups granulated sugar
1 cup molasses
8 teaspoons lemon juice
2 cups apple cider

Boil beef in water. Cover and simmer 2 hours.

Remove meat and reserve 4 cups stock.

Put meat, suet, apples through a food chopper. Put in large (7 to 8 quart) pan.

Add remaining ingredients, except lemon juice and cider.

Add reserved stock and simmer uncovered 1 hour, stirring occasionally.

Add juices during last 5 minutes of cooking.

Pack while hot into sterlized jars. One quart will make a 9" pie (3 cups) with
1 cup left over for cookies or tarts.

Option: Add brandy or rum to taste when making pie.

Recipe from: Christmas Memories Cookbook, published by Mystic Seaport Museum
Stores, Mystic, CT.

Recipe Yeilds 5 1/2 Quarts