How to make it

  • Trim excess fat from chuck roast, season with salt and cook on low in slow cooker for four hours in the apple cider, until it is falling apart.
  • Remove meat from cooker and cool.
  • **Hint: to chop raisins and currants more easily, sprinkle with the sugar and chop the sugard fruit. Your knife moves more easily through the fruit***
  • To the cider/meat broth in the cooker, add the cored chopped apples, seasonings, raisins, currants, sugar, molasses, vinegar, orange segment with rinds (pith removed), lemon segments, with rind (pith removed).
  • Cook on low setting for 3 hours.
  • Chop the meat untl very fine (processor makes life a lot easier)
  • Add to fruit mixture. Cook on low one more hour to meld the flavors.
  • Cool. Stir in liquor of choice and softened butter. Stir well. Butter is used instead of beef suet from the original recipe.
  • Pack into sterilized jars. Store in the refrigerator and let it mellow for a week before eating.

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