In a 3 1/2 to 5-quart slow cooker combine chopped meat, apples, raisins, currants, citron, candied fruits and peels, tapioca, and butter.
Add sugar, apple juice, sherry, brandy, molasses, cinnamon, nutmeg, mace, and pepper.
Cover, cook on low heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Skim off fat.
Divide mincemeat into 1-,2-, or 4-cup portions.
(Or place in freezer containers, seal, and label. Freeze for up to 3 months. Thaw frozen mincemeat in the refrigerator overnight before using.) Makes: about 8 cups Slow Cooker: 3 1/2 to 5-quart 1/2 cup serving: 298 cal.