Mincemeat

• 675g Raisins
• 450g Mixed Peel
• 450g Sultanas
• 450g Currants
• 900g Cooking Apples
• 450g Suet, shredded
• 1 Orange
• 1 Lemon
• 25g Mixed Spice
• 10g grated Nutmeg
• 1- 2 tbsp Brandy
• 1 small bottle Stout or similar

1. Wash and core the apples but do not peel.
2. Put apples, lemon and orange through a  coarse mincer.
3. Stir in dried fruit, suet, brandy and spices.
4. Mix in the stout and leave in a covered bowl for 3 days for the fruit to swell and flavour develop.
5. Mix again and then pot and cover.
6. Use after a week.
7. As this mixture has not been cooked it is best to store in the fridge for about a month.

Tips

Suet is animal fat, if you would prefer vegetable fat use the vegetarian suet equivalent.

An alternative to suet is to use (a block of frozen) butter grated.