Note: Passed down several generations, mincemeat pie is a regular at our holiday meals. Mincemeat also makes great filling for cookies. Mace is the signature flavor of mincemeat.
2 to 2-1/2 pounds meat, boiled, then ground finely (meat can be venison, elk, beef)
1/2 pound suet (margarine)
5 pounds apples (use baking apples, like Jonathan)
2 pounds raisins
1 pound cherries in juice (canned tart pie cherries in water)
1/2 cup lemon juice
4 cups apple juice
1-1/2 cup water
3 cups brown sugar
3 tsp salt
2 tsp allspice
2 tsp cinnamon
3 tsp nutmeg
2 tsp ground cloves
1 tsp mace
Boil together in a 13 quart pan until reduced and flavors have blended together, about one hour. Can in hot water bath 30 minutes. Makes 5-6 quarts.
