Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Suet;minced (or butter/marg) 1 1/2 ts Nutmeg
2 c Seedless raisins 3/4 ts Salt
2 1/2 c Currants 4 Apples, peeled, grated
1 3/4 c Brown sugar 1 c Candied citron
1 1/2 ts Cinnamon 1 Lemon (rind and juice only)
1 1/2 ts Mace or cloves 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 1-2
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 10-12 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) F-COOKING

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