My Own Mincemeat Pie Filling

1. Cook and stir ground beef in a skillet over medium heat until well-browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.

2. Combine beef, apples, brown sugar, brandy, raisins, suet, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves in a large cast-iron or other heavy skillet over medium heat. Stir until thoroughly combined and sugar has dissolved; bring to a boil. Reduce heat to a simmer; cook until flavors have blended and filling is thickened, about 1 hour. Stir occasionally.

3. Use mincemeat pie filling as desired.

Cook's Notes

Note on suet: I have found that it works very well to simply put the drippings from cooking the ground beef into a jar until it solidifies; use only the white fat on top and not the grease below. Also, using just butter works very well. Although, suet is the best—I think you can get it for free at grocery stores.

If you decide to use white sugar instead of brown sugar, put in a spoonful of molasses or sorghum.

And, if you don't want to use as much brandy, you may use half brandy and half apple cider or some other fruit juice (even water). You could also use only juice, but it's especially nice with brandy or rum.