Recipe: Crockpot Mincemeat

Crockpot Mincemeat
This mincemeat can be made in two days; the first day, cook the meat in the crockpot, then refrigerate overnight. The next day, reheat the beef in a skillet, then add to the crockpot with all the remaining ingredients and continue cooking.

3 lbs. beef or pork roast, excess fat removed
2 tsp. salt
3 quarts applesauce
1 cup apple cider
5 cups grape juice
3 lbs. raisins
1 lb. currants
3 lemons, juiced and zested
1 cup plus 2 Tbsp. molasses
1 cup dark corn syrup
1 tsp. butter
3 Tbsp. cider vinegar
3 1/2 tsp. cinnamon
5 tsp. minced fresh gingerroot
3 1/2 tsp. nutmeg
1 1/4 tsp. ground cloves
4 1/2 teaspoons brown sugar

Cut the meat into several pieces and combine with 1 tsp. salt in a 4-5 quart crockpot. Cover crockpot and cook for 8 hours or until very tender; then grind the meat coarsely in a meat grinder or chop using food processor or by hand.
Add remaining ingredients, mix everything together well in the crockpot, cover and cook another 4 hours. Place mincemeat in clean, sterilized jars. Store in refrigerator for 2 weeks or freeze up to 2 months.