Traditional Mincemeat 14

2 lb Ground beef

1 lb 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.