3/4 cup suet, minced
2 cups seedless raisins
2-1/2 cups currants
1-3/4 cups brown sugar
1-1/2 teaspoons cinnamon
1-1/2 teaspoons mace or cloves
1-1/2 teaspoons nutmeg
3/4 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.)
NOTE:
Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath.