A Recipe for Homemade Mincemeat

This is my favorite recipe for mincemeat. It may not be authentically Victorian (that one is included in the Bryony cookbook), but it is authentically good! Oh, oh, it makes the house smell like Christmas!

1 1/2 pounds lean beef
1 teaspoon salt
1/2 pound butter
2 cups dark raisins
2 cups peeled and chopped apples
2 cups canned, chunk pineapple with juice
2 cups cherries
1/4 cup minced orange peel
1/4 cup minced lemon peel
1 lemon, juice only
2 cups dark brown sugar
1/2 cup molasses
2 cups apple cider
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon coriander
1/2 teaspoon mace
1 cup chopped walnuts
1/2 cup brandy or apple juice

Place meat in pot, add water to cover, and boil about an hour or until meat is easily shredded. Discard water; shred meat. Place in a large pot with all ingredients except spices, walnuts, and brandy or juice. Simmer for 30 minutes, and stir often. Add spices and continue simmering until mixture thickens. Add nuts. Turn into a covered container and add brandy or juice. Refrigerate until use. Yield: Four quarts