3 lbs. ground venison (ground beef can be subsitituted, but it's not as good)
1 lb. suet
2 cups boiling water
24 tart apples (like Granny Smith) peeled and sliced
2 lbs. raisins
4 cups brown sugar (firmly packed)
1 Tablespoon salt
1½ teaspoon ground nutmeg
1¼ teaspoon ground cloves
½ cup cider vinegar
1 lbs. currants
4 cups granulated sugar
4 teaspoon ground cinnamon
1¼ teaspoon ground allspice
2 quarts apple cider

Cook meat in the 2 cups water for about 1 1/2 hours. Add apples and suet. Simmer until apples are tender. Add remaining ingredients and let pot bubble slowly until thick. Stir occasionally. Seal in sterilized jars. Makes 7-8 quarts.