Applejack Mincemeat

This recipe is from my "The Saturday Evening Post" Christmas Book.  I made this recipe years ago for my Dad.  His favorite pie was Mincemeat, any kind of mincemeat... Every Christmas and his birthday, he got a Mincemeat Pie from me.  My mom, who is an excellent baker and cook, does not like to make pie crust.  It has a long list of ingredients, well worth the efforts..

2 pounds lean venison or beef, chopped or ground
1 pound suet, chopped or ground
6 cups cubed 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 recipe makes 10 pints, enough for 5 large pies.