Traditional Mincemeat

Directions

Place meat in a very large saucepan with just enough water to cover and simmer for ½ hour.

Drain meat and return to pan. Add all remaining ingredients, except lemon juice and brandy.

Bring mixture to a boil and reduce heat and simmer for 1½ hours, stirring occassionally.

Stir in lemon juice and brandy.

Ladle minced meat into sterilized jars and seal, cool and store.

Allow the mincemeat to mature for at least 6 weeks before using.