Mrs. Fitzhugh Lee'S Mincemeat

• 2 pounds ground chuck, cooked and drained
• 4 1/2 cups diced suet
• 2 1/4 cups sugar
• 2 (15-ounce) packages raisins
• 1 (10-ounce) package currants
• 1 cup peeled, diced citron
• 2/3 cup diced candied lemon peel
• 1/3 cup peeled, diced apple
• 1 tablespoon grated orange rind
• 2 teaspoons grated lemon rind
• 2 teaspoons freshly grated nutmeg
• 1/2 teaspoon salt
• 2 cups Madeira
• 2 cups brandy
• 1/2 cup orange juice
• 1/4 cup lemon juice

1. Combine all ingredients in a non-aluminum stock pot; stir well. Cover; refrigerate 2 days.
2. Bring mixture to a boil; reduce heat, and simmer 2 hours, stirring occasionally. Spoon mixture into hot, sterilized jars, leaving 1/8-inch headspace. Adjust lids; process 20 minutes in a boiling-water bath.

ground chuck, suet, sugar, raisins, currants, citron, apple, orange rind, lemon rind, nutmeg, salt, madeira, brandy, orange juice, lemon juice

Taken from www.myrecipes.com/recipe/mrs-fitzhugh-lees-mincemeat (may not work)