Mincemeat - cooking recipe

Ingredients

1 to 2 c. brandy (optional)
1 1/2 lb. beef
1 lb. suet
3 c. boiling water
2 1/2 qt. chopped apples
2 lb. raisins
1 lb. currants
3/4 c. diced or sliced citron
3/4 c. candied orange rind
1 lb. walnut or pecan pieces
1/4 c. lemon juice
3/4 c. candied lemon rind
2 lb. brown sugar
1 Tbsp. salt
1 c. molasses
1 c. beef stock
3 c. cider
1 tsp. mace
2 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice

Preparation

Wipe the meat with a cloth and cut in 1-inch cubes.
Cover with boiling water and simmer, covered, about 2 hours or until tender. Remove the meat and measure 1 cup of stock.
Put meat and suet through the food chopper.
Combine apples, raisins, currants, citron, candied orange and lemon rinds, sugar, salt, molasses, beef stock, cider, spices and nuts in a large pot.
Mix well.
Bring the mixture slowly to a boil and simmer slowly about 1 1/2 hours.
Add lemon juice and brandy.
Pack at once into hot, sterilized jars. Seal.
Cool and store in a cool place.
Makes about 5 quarts.
Use as pie filling or relish dish.