Mincemeat Pie

This is Nana Conner's mincemeat pie recipe, and it is dang good. For those of you who aren't familiar with mincemeat, I will warn you it is an intense flavor, and as for making it, it takes quite a bit of chopping. If you have a blender though, you can do it without a grinder, which is what I did.

This is cut WAY down--enough to make one pie. It also makes it kind of hard to give exact amounts on some things, but here are approximations (without a grinder):

1 c. cooked beef (NOT ground beef; I used some steak cuts)

2 c. apples (about two good-sized braeburns)

1/3 c. suet (just ask for it at the butcher's), cut into slices and blended fine in blender

about 1/2 lb. raisins, blended in a blender (they don't need to be as fine as the meat)

Cut the beef into small strips and shred in a blender. Dice the apples fine. (These two steps take the longest, but after that it's pretty easy.) Mix together in a large mixing bowl with the suet and raisins.

Mix with:

about 1/3 c. vinegar

1 T. molasses

Sprinkle in:

cloves

nutmeg

allspice

ginger

cinnamon

1 c. sugar

salt

I just sprinkled and stirred, sprinkled and stirred until it smelled like mincemeat.

Cook all together in large, deep skillet until apples are tender but not mushy.

You can can it for months I guess, but since I just made enough for one pie, I put it into jars and let it sit in the fridge for about a week like Aunt Rinda said to. It came out great!