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

• 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

1. Simmer beef in 2 c water, covered for about 10 minutes.
2. Put beef and broth in large kettle and add all other ingredients except liquors.
3. Let come to a hard boil.
4. 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.
5. Let cool.
6. Then add spirits.
7. Place in jars or a single gallon jar and store in a cool dark place for 3 weeks before using.
8. Frozen it will keep up to 6 months.
9. For Pie:
10. Fill pastry-lined pie pan with mincemeat.
11. Adjust top crust or lattice top, and bake in preheated hot oven (425) for 30 minutes.

lean ground beef, water, peeled apples, candied lemon, candied orange peel, citron, raisins, orange, lemon, ground beef suet, dark brown sugar, salt, ground allspice, cinnamon, coriander, mace, nutmeg, bourbon, rum

Taken from www.food.com/recipe/make-your-own-mincemeat-from-an-18th-century-recipe-179097 (may not work)