3 lbs beef round
water
1/2 lb suet
2 1/2 quarts apples, peeled and chopped
2 lbs seedless raisins
2 lbs dried currants
1/4 lb citron, diced
2 tbsp candied orange peel, chopped
2 cups sugar
2 tsp salt
4 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground allspice
2 tsp ground ginger
1 1/2 tsp ground cloves
2 cups apple cider
2 cups pineapple juice
Rind of 1 lemon
Juice of 1 lemon
2 cups white corn syrup
3/4 cup cider vinegar
1/4 cup butter or margerine

Simmer beef in small amount of water until tender. Remove, cool, discard bone and gristle then put through a food processor at medium blade.

Cook down stock until 3/4 cup remains.

Grind suet fine. Combin meat, suet and apples in a 2 gallon kettle. Add raisins, currants, citron and orange peel.

Combine in saucepan, the sugar, salt, spices, cider, pineapple juice, lemon rind, lemon juice, and syrup.

Heat to boiling point.

Add vinegar and butter; mix well;

Package into desired amount and freeze. Filling is for 8 mincemeat pies. When baking pie, thaw and use 4 cups mincemeat for 2 crust 9″ pie. Bake in a hot (400° F) oven for 25 minutes.