Mincemeat by Pat88

[BakerAunt]

Mincemeat
Submitted by pat88 on October 15, 2002 at 9:20 am

This is a recipe used by my grandmother, aunts and my mother once a year. They would spend a day together making mincemeat using the deer meat my grandfather, who was a butcher, would get for them. It is delicious!

5 lbs. meat (beef or deer neck, cooked)
2 lbs. suet
1 lb. seeded raisins, chopped
2 lbs. seedless raisins, chopped
1 peck apples (Baldwin or Northern Spy)
4 cups molasses
1 1/2 cups meat stock
4 cups cider
4 cups vinegar
8 cups sugar
6 Tbsp. cinnamon
6 Tbsp. allspice
3 Tbsp. nutmeg
2 Tbsp. salt

Cook meat and suet with water. Cook until tender (about 6 hours) and cool in cooking water. Remove meat and cake of fat which forms on top (suet). Boil stock until reduced to 1 1/2 cups. Chop meat fine and add to finely chopped apples (quarter and core apples before grinding). Add raisins, cider, vinegar, molasses, meat stock, salt, sugar, suet and spices. Heat gradually. Stir occasionally. Cook slowly 2 hours.

Makes approximately 9 quarts.

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