2 1/2 lbs. lean pork
2 1/2 lbs. beef
Apples (several pounds)
2 lbs. brown sugar
1 box currants or white grapes
Spices to taste, cinnamon, nutmeg, allspice
4 lbs. raisins
1 c. vinegar
1/2 c. cooking wine
Salt and pepper

Cook meat and grind with coarse blade. Salt and pepper to taste, measure and set aside. Peel apples and dice in small pieces. Add twice the amount of apples as of meat. Put in a large cooking kettle, add raisins, currants, sugar, vinegar, cooking wine, and spices. Cook slowly about 3 hours. Place in quart jars and seal. Process in hot water bath 15 minutes. Makes about 4 quarts.

Cider that has been boiled down to half of its contents is a good substitute for the cooking wine.