1.6kg dried mixed fruit
225g cooking apples, peeled, cored and grated
100g blanched almonds, chopped
450g dark soft brown sugar
175g shredded beef suet
5ml grated nutmeg
5ml ground cinnamon
grated rind and juice of 1 lemon
grated rind and juice of 1 orange
300ml brandy or sherry
1. Put dried fruit, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange rinds and juice and brandy or sherry, then mix all the ingredients together thoroughly.
2. Cover the mincemeat and leave to stand for 2 days. Stir well, put into jars and cover. Allow at least 2 weeks to mature before using.
*For mincemeat that will keep well, use a firm, hard type of apple, such as Wellington, a juicy apple such as Bramely's Seedling may make the mixture too moist.