GRAMMA KATH'S MINCEMEATAlthough Gramma Kath has made this mincemeat recipe for years, she always insists on making clear that it is Louise Crockett who gave her the recipe in the first place. The original recipe featured a large quantity of suet which I have never used. Venison was the meat of choice. I use a bottom round roast of beef. The measurement unit is a quart bowl, yielding about 7 quarts of mincemeat in the end. Time is the number one ingredient, but once made and frozen for long term storage, this is the ultimate in convenience food, since all you have to do is spoon it into a pie crust. Dotting with butter is optional. My father eats it by the spoon full or spread on bread, thus doing away with the pie crust issue also.
GRAMMA KATH'S MINCEMEAT
4 bowls of apples, peeled, cored and coarsely ground
2 bowls of cooked, ground lean beef
2 bowls sugar
1 1/2 quarts sweet cider
2 pounds of raisins, one ground & one whole
1/2 pound currants
2 Tablespoons each of salt and cinnamon
1 Tablespoon cloves
2 teaspoons nutmeg
Combine all ingredients and cook over low heat in a thick bottomed enamel pot until very thick. Cool and freeze for long term storage.