| beef suet | 1 c ground |
| dark raisins | 4 c |
| golden raisins | 1 c |
| currants | 3 c |
| dried figs | 1 c chopped (optional) |
| apple | 3 c coarsely grated with skins |
| brown sugar | 1 c |
| molasses | 1/2 c |
| almonds | 1 c chopped |
| lemons | 2 whole |
| candied citron or orange | 3 oz diced (optional) |
| vanilla | 1 bean or 1 t extract |
| ground cinnamon | 1 t |
| ground nutmeg | 1/2 t |
| ground mace | 1/2 t |
| ground allspice | 1/2 t |
| ground coriander | 1/2 t |
| crystallized ginger | 1/2 t chopped |
| brandy | 1 qt as required |
Some lean meat can be ground with the suet, but the mincemeat will not keep as well if much lean is included. Dark rum may be used instead of brandy.
Cut and juice the lemons. Carefully remove the rind from the peel, then chop the peel. Combine all the ingredients except the brandy in a large tub and mix well. Pack the mixture loosely in sterilized jars and cover with brandy. For several weeks add brandy to the jars as required.
This is adapted from several recipes including one from The Commercial Appeal Mid-South Magazine, 16 December 1973, p. 46.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 7–1.
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