mincemeat - lean beef

Method

• Trim the meat (i used the the beef) if necessary and dice it into small cubes.
• Pour the cider into a large saucepan or small kettle and add the sweeteners and spices.
• Add the meat and bring this mixture to a boil, then turn down and simmer for about 2 hours, or until the meat is tender.
• Remove the meat with a slotted spoon, turn off the heat and add the currants, raisins, cranberries and lemon rind and juice to the hot cider/broth mixture.
• Let these steep while you grind or mince the meat along with the suet, if you're using it.
• (Suet gives depth to the flavor of the mixture-- I did not use the Suet).
• Return the meat (and suet) to the fruit mixture, bring back to a boil and then down to a simmer for about 1/2 hour.
• Boil off enough liquid so the mixture is thick.
• If you opted not to use suet, melt and blend in the butter at this point.
• Butter was used in place of suet in years past but was considered a luxury in a pie.
• Since these days we're more apt to have butter around, it may not be quite such a luxury for us and may be more to our 20th century taste.
• After the mixture has cooled, add 1/4 cup of"spirits.
• "This may be anything brandy or rum This adds flavor and helps preserve the mincemeat.
• Cover and store mincemeat in a cool place for 2 or more weeks if you have time.
• Give it an occasional stir (clockwise!)
• and add 2 or 3 more tablespoons of spirits if you wish.