Modern Mince Pie Filling

Ingredients

• 1 pound Lean ground beef (Original recipe calls for 4 lbs, adjusted for modern portions.)
• 0.5 pound Beef suet, finely chopped (Original recipe calls for 2 lbs, adjusted for modern portions.)
• 3 medium Firm apples (such as Granny Smith), peeled, cored, and chopped (Baldwin apples were specified in the original recipe.)
• 1 large Quinces, peeled, cored, and chopped (If quinces are unavailable, substitute with another apple.)
• 1 cup Granulated sugar (Original recipe calls for 3 lbs, adjusted for modern portions.)
• 0.5 cup Molasses (Original recipe calls for 2 cups, adjusted for modern portions.)
• 1 cup Apple cider (Original recipe calls for 2 quarts, adjusted for modern portions.)
• 0.5 cup Raisins
• 0.5 cup Currants
• 0.25 cup Candied citrus peel, finely chopped
• 0.25 cup Brandy (optional)
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.25 teaspoon Ground cloves
• 0.25 teaspoon Ground allspice

Instructions

1. 1In a large pot or Dutch oven, combine the ground beef, suet, apples, quinces, sugar, molasses, cider, raisins, currants, candied peel, brandy (if using), cinnamon, nutmeg, cloves, and allspice.
2. 2Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low, cover, and cook for 1 hour and 30 minutes, stirring occasionally to prevent sticking. The mixture should thicken and the fruits should become tender.
3. 3Remove from heat and let the mince pie filling cool completely. Store in airtight containers in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.