5 qt. ground meat (1/2 venison & 1/2 beef if desired)
5 qt. apples, chopped
3 lb. raisins
2 1/2 c. sugar
2 qt. apple cider
1 pt. molasses
1 pt. vinegar
1 tbsp. salt
1 tsp. pepper
1 tbsp. cloves
1 tbsp. allspice
4 tbsp. cinnamon
1 tbsp. nutmeg

Cook meat until done and store in refrigerator (in cooking juices) overnight. Mix above ingredients thoroughly in roaster and heat until cooked down (approximately 2 hours). Add 1 pint brandy and 1 pint red wine. Pack in jars and cold pack for 15 minutes. Makes 10 quarts.