My Grandma Beulah gave this recipe to me. It was an Iowa State Fair prize winner back in (year?). I believe Blanche lived in the same small Iowa community as my Grandma, Brighton. Recipe by: Beulah Lechner - Submitted by Mary Ajzenman

Blanche Park's Mincemeat Pie Filling

2 1/2 cups pork

2 cups beef

5 1/2 cups apples, cored, peeled and chopped

2 1/4 cups seedless raisins

1 1/2 whole lemons, ground fine

5 3/4 cups sugar

1 cup plus 1 tablespoon vinegar

1 3/4 cups apple cider or juice, or apricot nectar

1 1/2 cups ground suet

1/2 cup sorghum

1 (16-ounce) can whole cranberry sauce

2 cups sour cherries, well drained

5 teaspoons ground cinnamon

2 1/2 teaspoon ground nutmeg

3/4 teaspoon ground cloves

1 3/4 teaspoon salt

1. Salt meat a little, cook until tender, cool, mince. Do not grind. Combine
   meat, apples, raisins, sugar, lemons, sorghum, suet, vinegar, and juice.
   Cook until apples are done, stirring occasionally. May be done a day ahead to this point.
2. Add cherries and cranberries, and cook until blended. Lower heat, add spices and salt. Simmer until blended.
3. A pint is sufficient for a small pie. For making a 9-inch pie, plan on using a quart. Any not used in a week may be sealed in sterilized jars while hot.
4. For a 2-crust pie or lattice top, bake in 425°F (220°C) oven for 15 minutes, then reduce heat to 400°F (205°C) until done.