Makes 6 lb (2.7 kg)
1 lb (450g) dessert apples (weight after preparation)
8 oz (225g) seedless raisins
8 oz (225g) sultanas
4 oz (100g) candied peel
1 lb (450g) currants
1 lb (450g) soft light brown sugar
1 level teaspoon mixed spice
1/2 level teaspoon ground ginger
1/4 level teaspoon ground nutmeg
12 oz (350g) shredded beef suet finely grated rind and juice of 2 lemons
Peel, core and coarsely chop the apples do not use juicy cooking apples as they may cause mincemeat to ferment.
Pass the apples, raisins, sultanas and candied peel through a mincer into a mixing bowl. Or chop ingredients in a food processor. Add the currants, brown sugar, mixed spice, ginger, nutmeg, shredded beef suet and finely grated rind and juice of the lemons. Mix together thoroughly with a wooden spoon. Cover and leave to stand overnight.
Stir the mincemeat, then pack into clean, dry jars. Cover with a waxed-paper disc and a good moistureproof cover screw caps or preserving skin (Porosan). In the old days a greaseproof paper cover painted with beaten egg white was used. Store in a cool place for at least 6 weeks. Stir before using as juice tends to settle at the bottom of jars.
Variation: Add 2 tablespoons brandy, or stir in a little brandy at the time of using it.