Mincemeat

• 34 lb sugar (soft light brown)
• 34 lb sultana, cleaned
• 34 lb currants, cleaned
• 1 lb raisins, cleaned (seeded)
• 34 lb mixed peel (candied)
• 34 lb suet (prepared shredded)
• 34 teaspoon ground nutmeg
• 14 teaspoon ground ginger
• 34 teaspoon mixed spice
• 6 ounces almonds (blanched)
• 1 apple (large cooking)
• 4 lemons (juice)
• 14 pint sherry wine

1. Mix together the brown sugar, sultanas, currants, raisins, candied peel, suet, spices and almonds in a bowl.
2. Peel, core and chop the apple and add it to the other ingrediens.
3. Then, using the coarsest disc of a mincer, mince all the ingredients together - they can be chopped if preferred.
4. Stir in the lemon juice and sherry to make a fairly stiff consistency.
5. Wash and dry the jam jars or decorative glasses and pots, then pack the mincement in, pressing down well with the handle of a wooden spoon.
6. There should be no air bubbles visible through the glass.
7. Cover the mncemeat, first with waxed paper rounds, wax side down, then pieces of polythene tied down with string and a ribbon if it is for a gift.
8. Label an date the jars.
9. Leave the mincement in a cool, dry place for at least two weeks for the flavours to mellow.

sugar, currants, raisins, mixed peel, suet, ground nutmeg, ground ginger, mixed spice, almonds, apple, lemons, sherry wine

Taken from www.food.com/recipe/mincemeat-431770 (may not work)