Mincemeat recipe

• 800 g (28.2oz) Mixed raisins, currants, dried figs, dates, sultanas
• 500 g (17.6oz) Bramley apples, cored and finely chopped
• 200 g (7.1oz) Suet (or vegetarian suet) shredded
• 250 g (8.8oz) Candied peel, finely chopped
• 150 g (5.3oz) Dark muscovado sugar
• 150 g (5.3oz) Demerera sugar
• 2 Oranges - zest and juice
• 2 Lemons - zest and juice
• 50 g (1.8oz) Whole almonds or walnuts cut into pieces
• 3 tsp Whole ground spice
• 1 Nutmeg (grated)
• 1 tsp Ground cinammon
• 125 ml (4.4fl oz) Dark rum or brandy

1. Mix all the ingredients, except for the brandy, thoroughly together in a large mixing bowl.
2. Then cover the bowl with a clean cloth and leave overnight or for 10 hours for the flavours to intensify.
3. Cover the bowl with foil and cook in the oven for 3 hours if possible at 120C.
4. Remove and allow to cool, stirring from time to time to ensure the melted suet coats all the ingredients.
5. When the mincemeat is cold stir in the rum or brandy and pack into jars.
6. Store in a cool, dark larder or cupboard.
7. It will last a few years, but is best used within six months.

mixed raisins, candied peel, muscovado sugar, sugar, oranges, lemons, almonds, ground spice, nutmeg, ground cinammon, rum

Taken from www.lovefood.com/guide/recipes/10764/homemade-mincemeat (may not work)