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Mincemeat
The use of suet is reminiscent of the days when meat was always included in the recipe - hence the name. It was originally made to preserve meat through the winter. For mincemeat that will keep well, use a firm, hard type of apple, such as Wellington; a juicy apple such as Bramley's Seedling, may make the mixture too moist. Makes 2.5 kg (5* lb).

INGREDIENTS: Dried mixed fruit - 1.6 kg (3* lb), Cooking apples - 225 g (8 oz) peeled, cored and grated, Blanched almonds, 110 g (4 oz) chopped, Dark soft brown sugar - 450 g (1 lb), Shredded suet - 175 g (6 oz), Grated nutmeg - 1 tsp, Ground cinnamon - 1 tsp, Lemon - 1 zest and juice, Orange - 1 zest and juice, Brandy or sherry - 300 ml (* pint).

COOKING:1. Put the dried fruits, apples and almonds in a large bowl. Add the sugar, suet, spices, lemon and orange zest and juices and brandy or sherry, then mix all the ingredients together thoroughly.
2. Cover the mincemeat and leave to stand for 2 days. stir well, put into jars and cover. Allow at least 2 weeks to mature before using.