5 c. white sugar
2 lbs. brown sugar
2 qts. sweet cider
2 c. vinegar
3 boxes seedless raisins
2 boxes currants
12 qts. apples, chopped
4 qts. venison, chopped, precooked
1 pt. grape jelly
1 tbsp. nutmeg
1 tbsp. cinnamon
1 tbsp. allspice
1 tbsp. ginger
2 tbsp. salt

Put apples in kettle, spices, then ground venison. Add raisins, currants, sugar, cider and vinegar. Cook slowly for 3 hours. More cider can be added if needed. Makes about 12 quarts. Add grape jelly last just before canning. Stir thoroughly.