3/4 c Suet; minced (or butter/marg)
2 c Seedless raisins
2 1/2 c Currants
1 3/4 c Brown sugar
1 1/2 ts Cinnamon
1 1/2 ts Mace or cloves
1 1/2 ts Nutmeg
3/4 ts Salt
4 Apples, peeled, grated
1 c Candied citron
1 Lemon (rind and juice only)
1 Orange (rind and juice only)

Makes 8 cups (not 8 servings)

Combine all ingredients in a large saucepan. Bring to a boil and simmer 5
minutes, stirring frequently. Refrigerate or freeze in recipe size
portions. (Dark or light raisins may be used in place of currants, and
ground cloves substituted for mace. ER)

Note: Processing mincemeat is recommended for long term storage 1-2
years. Spoon into pint sealers. Process 30 minutes in a boiling water
bath.