Ingredients

• 450 g / 1 lb currants
• 450 g / 1 lb sultanas
• 450 g / 1 lb seedless raisins
• 350 g / 12 oz cut mixed peel
• 100 g / 4 oz blanched almonds, roughly chopped
• 450 g / 1 lb cooking apples
• 450 g / 1 lb dark soft brown or muscovado sugar
• 225 g / 8 oz shredded suet
• 1 level teaspoon ground nutmeg
• 1 level teaspoon ground cinnamon
• 1 level teaspoon mixed spice
• 2 lemons, grated rind only
• 1 lemon, juice only
• 4 tablespoons brandy

Method

1. Chop the dried fruits and place in a bowl with the nuts.
2. Peel, core and finely chop or coarsely grate the apples and add to the mixture with the sugar, suet, spices, lemon rind and juice. Mix all the ingredients together and cover securely with cling film or foil.
3. Stand in a cool place for 2 days. Stir the mincemeat again thoroughly and check any excess liquid.
4. Stir in the brandy and pot into sterilised jars, sealing as for jam. Store for two weeks before use.

Notes