Crock Pot Mincemeat

• 3/4 lb boneless beef chuck or 3/4 lb beef round rump roast
• 2 lbs cooking apples, peeled, cored, and chopped (about 6 cups)
• 1 1/4 cups dark raisins
• 1 1/4 cups golden raisins
• 1 cup currants
• 1/3 cup diced candied citron peel
• 1/3 cup diced mixed candied fruit, and peels
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons butter
• 1 cup sugar
• 3/4 cup apple juice
• 1/2 cup dry sherry
• 1/4 cup brandy
• 1/4 cup molasses
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground mace
• 1/8 teaspoon pepper

1. Trim fat from meat; chop meat.
2. In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.
3. Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.
4. Stir well.
5. Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
6. Skim off fat.
7. Divide mincemeat into 1-,2-, or 4-cup portions.
8. Use immediately.
9. (Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.
10. BHG Slow Cooker Recipes.

boneless beef chuck, cooking apples, dark raisins, golden raisins, currants, candied citron, mixed candied fruit, tapioca, butter, sugar, apple juice, dry sherry, brandy, molasses, ground cinnamon, ground nutmeg, ground mace, pepper

Taken from www.food.com/recipe/crock-pot-mincemeat-77340 (may not work)