5 qt. ground meat (1/2 venison and 1/2 beef)
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
1 pt. brandy
1 pt. red wine

Fully cook meat. Store in refrigerator in its juice overnight. In a very large pot, combine the remaining ingredients (EXCEPT BRANDY AND WINE) and mix well. Add the meat and cook for approximately 2 hours. Add brandy and red wine. Pack in jars and cold pack for 15 minutes.

Makes 10 quarts.