Traditional mincemeat

• raisins↗250g g
• currants↗375g g
• brandy↗100ml ml
• lemon↗zest of 1

  zest of 1, juice of ½

• shredded suet300g g
• dark brown sugar↗250g g
• chopped mixed peel↗85g g
• nutmeg↗½ small

  grated

• Bramley apple↗1 large

  peeled and grated

Step-by-step instructions

1. 1

   Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.