Traditional Mincemeat 14

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Title: Traditional Mincemeat 14
Categories: Ground beef, Meats
Yield: 1 Servings

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.

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