3 cups golden raisins
3 cups raisins
3 cups currants
2 1/2 pounds Granny Smith apples
1 pound beef, cooked and minced
3/4 cup citron
1 1/2 tablespoons cinnamon
1/2 teaspoon mace
2 teaspoons grated nutmeg
3 cups brown sugar, packed
2 teaspoons salt
1 quart apple cider
1/2 pound beef suet, minced
1/2 cup brandy
Roughly chop the dried fruit.
Peel, core and chop apples into half inch dice.
Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season liberally with brandy.
Pack into sterilized jars. Process as for jelly.
Yield: About 1 gallon or enough for about 10 pies.
Pairs Well With
This recipe requires suet, which I was able to find at my butchers shop!