Categories: Pies 
      Yield: 8 servings 
  
    3/4 c  Suet;minced (or butter/marg)    1 1/2 ts Nutmeg 
      2 c  Seedless raisins                  3/4 ts Salt 
  2 1/2 c  Currants                            4    Apples, peeled, grated 
  1 3/4 c  Brown sugar                         1 c  Candied citron 
  1 1/2 ts Cinnamon                            1    Lemon (rind and juice only) 
  1 1/2 ts Mace or cloves                      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. 
   
  Source:  Festive Favourites, TransAlta Utilities Shared by Elizabeth 
  Rodier, March 1993 
   
  From Blue Ribbon Cook Book, Winnipeg Manitoba 1905 - Mince Pie Hints Dried 
  apples soaked in water a few hours make a very fair substitute for fresh 
  apples in mince pies.  Dried cherries and other fruit prepared with sugar 
  can be soaked 10-12 hours in a very little water and then both water and 
  fruit used instead of raisins.  They will be much cheaper and will answer 
  very well.  Economical housewives will often find hints like these very 
  serviceable. 
   
  From: ELIZABETH RODIER             Refer#: NONE Conf: (1010) F-COOKING