Applejack Mincemeat

This recipe comes from my Saturday Evening Post Christmas Book.  My late father was a huge fan of Mincemeat Pie, so one year for Christmas and his birthday I made a batch.  It was a huge success.

2 pounds lean venison or beef, chopped or ground

1 pound suet, chopped or ground

6 cups cubbed apples

1 pound currants

1 pound seedless raisins

1 pound muscat raisins

1 pound store-bought diced candied fruit (orange, citron, cherries, lemon)

3 cups brown sugar

2 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon allspice

1 teaspoon nutmeg

2 to 3 cups water

2 cups applejack

Combine all the ingredients except for the applejack in a heavy kettle or casserole.  Stir well and add enough water to make the mixture quite moist.  Cover and barely simmer for 2 to 3 hours.  Stir occasionally, adding more water if necessary.

When cooked, the mincemeat should be fairly dry.  Stir in the applejack and pack into pint jars or cool and pack into containers for freezing.  This recipes makes 10 pints, enough for 5 large pies.