1 cup finely chopped lean beef (such as sirloin or round steak)
2 cups finely chopped tart apples
1 cup chopped raisins
1 cup currants
1/2 cup finely chopped citron
1 teaspoon salt
1/2 cup butter (or chopped beef suet, if available)
1 cup granulated sugar
1/2 cup apple cider
1/2 tablespoon Watkins Ground Cloves
1/2 tablespoon Watkins Cinnamon
1/2 tablespoon Watkins Nutmeg
1/2 cup meat stock
1/2 cup chopped nuts
Pie crust

Cook beef, let cool, and chop finely. Add remaining ingredients to beef and mix well. Simmer slowly (low) for 1 hour, stirring occasionally. Spoon into glass jars, cover and store for at least 1 week before making pies, allowing flavors to mellow.

Store mincemeat in refrigerator, or process at 10 pounds pressure for 20 minutes. Makes about 5 cups of mincemeat, enough for 2 pies.

When making pies, line deep pie plate with crust, fill with mincemeat, and top each pie with 1 tablespoon heavy cream, 1 tablespoon sugar and 1 tablespoon cold butter (chopped into little pieces). Place top crust on pie and crimp edges (cut small slits in crust to vent). Bake at 350 degrees F for 30-45 minutes, or until the top is lightly browned. Let cool.