Mint Spies Recipes - The Mincemeat

Makes 6 lb (2.75 kg)
Ingredients
1 lb (450 g) Bramley apples, cored and chopped small (no need to peel them) 8 oz (225 g) shredded suet I use vegie suet, but when I lived where I couldn't find any I used vegetable oil.
12 oz (350 g) raisins
8 oz (225 g) sultanas
8 oz (225 g) currants
8 oz (225 g) whole mixed candied peel, finely chopped
12 oz (350 g) soft dark brown sugar
grated zest and juice 2 oranges grated zest and juice 2 lemons 2 oz (50 g) whole almonds, cut into slivers
4 level teaspoons mixed ground spice
½ level teaspoon ground cinnamon
¼ level teaspoon freshly grated nutmeg
6 tablespoons brandy

You will also need 6 x 1lb (350ml) preserving jars and 6 waxed discs.

All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (120°C). (No gas mark ¼? click here) Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven.

Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy. Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal. The mincemeat will keep for ages in a cool, dark cupboard - I have kept it for up to 3 years.

This recipe is Delia Smith's.