Yield: 1 servings
Measure | Ingredient |
---|---|
9 eaches | Qts. Sliced peeled apples |
4 pounds | Venison* |
2 pounds | Chopped beef suet |
3 pounds | Sugar |
2 eaches | Qts. Cider |
4 pounds | Seedless raisins |
3 pounds | Currants |
1½ pounds | Chopped orange with peel |
½ pounds | Chopped lemon with peel |
1 tablespoon | Mace |
1 tablespoon | Cloves |
1 teaspoon | Crushed coriander seed |
1 tablespoon | Cinnamon |
1 teaspoon | Salt |
1 teaspoon | Pepper |
2 eaches | Whole grated nutmegs |
1 gallon | Mashed sour cherries |
2 pounds | Broken butternuts |
2 cups | Brandy |
Combine all ingredients in a pot. Cook slowly for 2 hours or more, stirring frequently. Seal in sterilized jars. Note: Mom always used venison or bear. I have made this with lean beef and it came out good. SOURCE:*Louise Bodle POSTED BY: Jim Bodle 12/94 Submitted By JIM BODLE On 12-06-94