Elsie was a wonderful woman who went to our church. She made the most delicious mincemeat and would sell it during the Christmas season at a bazaar she held. I always bought most of her supply and still have some in my pantry. In my family it is a Christmas tradition to have a mincemeat pie for dessert.

Learn more about mincemeat and check out my Mincemeat Pie Recipe.
 

3 pounds green tomatoes, chopped and drained
1 cup cider vinegar
3 pounds tart apples, chopped
4 pounds firmly-packed brown sugar
2 teaspoons ground cloves
1 teaspoon ground nutmeg
1 cup ground suet, finely chopped or grated*
1 pound ground venison, elk, or beef
2 pounds raisins
2 teaspoons salt
3 teaspoons ground cinnamon
1/2 cup butter or margarine
Rum or brandy to taste

*Suet is firm beef fat. You need to ask your butcher for this.

In a large pot over medium-high heat, cover tomatoes with cold water; bring to a boil for 5 minutes. Drain.

Reduce heat to low. Add cider vinegar, apples, brown sugar, cloves, nutmeg, suet, meat, raisins, salt, cinnamon, and butter or margarine; simmer 30 to 45 minutes. Remove from heat; add rum or brandy to taste.

Refrigerate or pack in hot sterile jars and seal.