Mincemeat

Ingredients

• 1 pound Raisins, seeded and cut in pieces (Original recipe calls for 4 lbs, reduced for modern portions.)
• 0.75 pound Currants (Original recipe calls for 3 lbs, reduced for modern portions.)
• 0.125 pound Finely cut citron (Original recipe calls for ½ lb, reduced for modern portions.)
• 0.25 quart Cooking brandy (Original recipe calls for 1 quart, reduced for modern portions.)
• 0.5 tablespoon Ground cinnamon
• 0.5 tablespoon Ground mace
• 1 tablespoon Powdered clove
• 2 whole Grated nutmeg
• 1 teaspoon Ground black pepper
• 1 pinch Salt (To taste)
• 0.5 pound Beef suet
• 0.5 pound Beef chuck
• 1 pound Apples, peeled, cored, and finely chopped
• 0.5 pound Quinces, peeled, cored, and finely chopped
• 0.5 cup Granulated sugar
• 0.25 cup Molasses
• 0.5 cup Apple cider
• 4 cups Water

Instructions

1. 1Cover the beef and suet with boiling water in a large pot. Cook until the meat is tender, about 1 hour. Let cool in the water in which they are cooked. The suet will rise to the top, forming a cake of fat, which may be easily removed.
2. 2Finely chop the cooked meat and suet.
3. 3In a large pot or Dutch oven, combine the chopped meat and suet with the apples, quinces, sugar, molasses, cider, raisins, currants, and citron.
4. 4Add 1/2 cup of the stock in which the meat and suet were cooked (reduced from the original amount). Heat gradually, stirring occasionally. Cook slowly for 2 hours.
5. 5Stir in the brandy, cinnamon, mace, clove, nutmeg, pepper, and salt. Cook for an additional 30 minutes, stirring occasionally.
6. 6Remove from heat and let cool completely. Store in sterilized jars in a cool, dark place.