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**Old-Time Mince M*Atless**

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Cuisine: AmericanMain Ingredient:

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Ready in 1 hours
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Original recipe makes 1 Servings

1 tsAllspice

1 lbGolden seedless raisins

1 cDark molasses

1/2 tsGinger

8 ozCandied citron finely

1/4 cLemon juice

1 cTart jelly; ( i use

1 tsNutmeg

1 lbDark seedless raisins

2 tsCinnamon

2 tsLemon Rind; grated

1 tsCloves

1 cn(303) of red tart pitted

1 1/2 cChopped orange pulp

1 Box; (16-oz) currants

1/2 tsBlack Pepper; ground

1/3 cMinced fresh orange peel

3 cSweet cider

1 tsMace

2 tbBrandy extract; (or a slosh

3 qtPealed chopped tart apples;

1/2 lbBrown sugar; (or substitute)

Old-Time Mince M*Atless Preparation

This makes about 6 1 1/2 pints.. enough per jar for a typical 9 inch pie Drain cherries reserving juice. In a large saucepan or kettle (and on a cool morning) combine cherry juice, sugar, raisins, currants, citron, orange pulp, orange peel, lemon juice, lemon rind, jelly, molasses, cider and spices, mix well and bring to slow boil, stirring occasionally Add cherries, apples and brandy, bring to full boil. Dont overcook! Fill hot sterilized jars leaving 1 inch head space..take care to distribute liquid and solid evenly adapted from Spices of the World cookbook, 1964 Posted to fatfree digest by elle on Aug 14, 98, converted by MM_Buster v2.0l.