Make Your Own Mincemeat (From An 18Th Century Recipe) - cooking recipe

Ingredients

1 lb lean ground beef (top round or chuck)
water
5 cups firmly packed shredded peeled apples
diced candied lemon peel
diced candied orange peel
citron
1 lb raisins (seeded or seedless) or 1 lb dried currant
1 large orange, juice and rind of, grated
1 lemon, juice and rind of, grated
1/2 lb finely ground beef suet, all skin removed
3 3/8 cups dark brown sugar
1 1/2 teaspoons salt
ground allspice
cinnamon, cloves
coriander
mace
nutmeg
1 cup Bourbon or 1 cup brandy
1 cup rum or 1 cup sherry wine

Preparation

Simmer beef in 2 c water, covered for about 10 minutes.
Put beef and broth in large kettle and add all other ingredients except liquors.
Let come to a hard boil.
Then turn down heat low and simmer for about 5 minutes, stirring to keep from sticking and to assure even distribution of spices and fat through the mixture.
Let cool.
Then add spirits.
Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
Frozen it will keep up to 6 months.
For Pie:
Fill pastry-lined pie pan with mincemeat.
Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.