Recipe - Memorable Mincemeat

Three fourths cup Suet;minced (or butter/marg)
2 cup Seedless raisins
2 One half cup Currants
1 Three fourths cup Brown sugar
1 One half teaspoon Cinnamon
1 One half teaspoon Mace or cloves
1 One half teaspoon Nutmeg
Three fourths teaspoon Salt
4 Apples, peeled, grated
1 cup Candied citron
1 Lemon (rind and juice only)
1 Orange (rind and juice only)

Makes 8 cups (not 8 servings)

Combine all ingredients in a large saucepan. Bring to a boil and simmer 5
minutes, stirring frequently. Refrigerate or freeze in recipe size
portions. (Dark or light raisins may be used in place of currants, and
ground cloves substituted for mace. ER)

Note: Processing mincemeat is recommended for long term storage 12 years.
Spoon into pint sealers. Process 30 minutes in a boiling water bath.

Source: Festive Favourites, TransAlta Utilities Shared by Elizabeth
Rodier, March 1993

From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 Mince Pie Hints Dried
apples soaked in water a few hours make a very fair substitute for fresh
apples in mince pies. Dried cherries and other fruit prepared with sugar
can be soaked 1012 hours in a very little water and then both water and
fruit used instead of raisins. They will be much cheaper and will answer
very well. Economical housewives will often find hints like these very
serviceable.

From: ELIZABETH RODIER Refer#: NONE Conf: (1010) FCOOKING

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini