Mincemeat for Mince Pies

• 900 g tart cooking apples
• 2 oranges, zest and juice of
• 1 lemon, zest and juice of
• 200 g raisins
• 200 g sultanas
• 100 g dried cranberries
• 175 g dark muscovado sugar
• 1 teaspoon ground cinnamon
• 12 teaspoon mixed spice
• 1 teaspoon ground ginger
• 14 teaspoon grated nutmeg
• 100 g butter
• 300 ml dry cider
• 5 tablespoons rum or 5 brandy

1. peel,quarter and core the apples, then chop them into chunks and put in a lange heavy based pan.
2. Add the juice and zest, then stir in remaining ingredients.
3. Slowly bring to the boil then reduce to a gentle simmer.
4. Cook uncovered for about 1 hour, stirring occasionally.
5. When the mincemeat will be cooked it willbe thick and pulpy, the apple broken down and the dried fruit will be plump and shiny.
6. Pack into sterilized jars or cool and freeze in plastic containers.It will keep for 1 month in jars or 6 months in a freezer.

oranges, lemon, raisins, sultanas, cranberries, muscovado sugar, ground cinnamon, mixed spice, ground ginger, nutmeg, butter, cider, rum

Taken from www.food.com/recipe/mincemeat-for-mince-pies-371628 (may not work)