Traditional British Mincemeat For Christmas Mince Pies!

• 2 cups shredded beef suet (or grated butter) or 2 cups shredded vegetable suet (or grated butter)
• 2 cups light brown sugar
• 4 cups raisins
• 4 medium cooking apples
• 2 cups currants
• 2 tablespoons candied lemon peel
• 2 tablespoons candied orange peel
• 1 tablespoon citrus mixed candied peel
• 2 teaspoons ground nutmeg
• 2 teaspoons mace
• 3 teaspoons ground cloves
• 1 teaspoon almond essence
• 3 tablespoons blanched almonds
• 2 tablespoons brandy or 2 tablespoons apple juice
• 1 lemon, juice and rind of
• 2 -4 tablespoons sherry wine

1. Chop the nuts and candied peel finely.
2. Peel, core and chop the apples into small pieces.
3. Stir together with all the other ingredients and seal in sterilised jars.
4. Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.

beef suet, light brown sugar, raisins, cooking apples, currants, candied lemon, candied orange, mixed candied, ground nutmeg, mace, ground cloves, almond essence, blanched almonds, brandy, lemon

Taken from www.food.com/recipe/traditional-british-mincemeat-for-christmas-mince-pies-257241 (may not work)