Crock Pot Mincemeat

• boneless beef chuck or beef round rump roast↗3⁄4 lb

  lb

• cooking apples, peeled, cored, and chopped↗2 lbs

  (about 6 cups)

• dark raisins↗1 1⁄4 cups
• golden raisins↗1 1⁄4 cups
• currants↗1 cup
• diced candied citron peel↗1⁄3 cup
• diced mixed candied fruit, and peels↗1⁄3 cup
• quick-cooking tapioca2 tablespoons
• butter↗2 tablespoons
• sugar↗1 cup
• apple juice↗3⁄4 cup
• dry sherry↗1⁄2 cup
• brandy↗1⁄4 cup
• molasses↗1⁄4 cup
• ground cinnamon↗2 teaspoons
• teaspoon ground nutmeg↗1
• teaspoon ground mace1
• teaspoon pepper↗1⁄8

Step-by-step instructions

1. 1

   Trim fat from meat; chop meat.

2. 2

   In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.

3. 3

   Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.

4. 4

   Stir well.

5. 5

   Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

6. 6

   Skim off fat.

7. 7

   Divide mincemeat into 1-,2-, or 4-cup portions.

8. 8

   Use immediately.

9. 9

   (Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.

10. 10

    BHG Slow Cooker Recipes.