Mincemeat
1 lb currants
1 lb raisins
1 lb sultanas
1 lb cooking apples, peeled, cored and finely chopped or coarsely grated
1 lb chopped vegetarian suet
3 ½ oz blanched almonds, roughly chopped
1 lb light muscovado sugar
1 tsp cinnamon
1 pinch grated nutmeg
1.5 tsp mixed spice
1 lemons, grated rind and juice
1 oranges, grated rind and juice
7 oz mixed candied peel, chopped
7 fl oz dark rum
9 fl oz dry sherry
Mix everything together in a really large bowl. It’s a good idea to get stuck in and use your hands for this. Cover the bowl and leave on one side for a day so that the flavours can develop. Give it a good stir now and again. Pack the mincemeat into sterilised jars, seal with greaseproof paper jam pot covers and tight-fitting lids. Store in a cool place – if you have the time, let the mincemeat mature for 2-3 weeks before using it for mince pies.
Hearth Witchery 