Mincemeat

by Ruby Viola Kotter Freeman

2 gallons of peeled apples, ground

4 lbs. raisins

2 lbs. currants

1/2 lb. citron

6 halves candied orange peel

6 halves candied lemon peel

3 lbs. brown sugar

juice of 6 oranges

juice of 6 lemons

4 c. pineapple juice

4 t. cinnamon

2 t. nutmeg

1 T. allspice

1 T. ginger

1 1/2 t. cloves

1 lb kidney suet (optional)

Bring sugar and juices to a boil.  Pour over other ingredients and mix well.  Keep in a cool place.  (Will keep about 3 week.)  If you want to keep it longer, bring to a boil, bottle and seal.  Makes 8 quarts.

~I really liked Mom's mince pies.  They were individual pies about 4 inches in diameter with crust top and bottom, and with a small hole in the top crust for air...also to pour in some cream or milk when eating them.  They were just super...but alas, seemingly lost forever.  --Kay Freeman