Quantity: 3 large (450g (1 lb)/1lb) jars (6 trays of mince pies)
175g (7 oz) raisins
110g (4 oz) currants
110g (4 oz) sultanas
110g (4 oz) candied peel
110g (4 oz) vegetable suet
150g (6 oz) soft brown sugar
25g (1 oz) chopped almonds (optional)
1 tsp mixed spice
Pinch of ground cinnamon
About 1/2 tsp freshly grated nutmeg
50 ml (2 fl oz) brandy (you could use apple juice, but the mincemeat might not keep for as long)
1) Mix the dried fruit, suet, sugar and almonds together in a big bowl.
2) Grate the lemon and orange peel into the bowl. Cut the orange and lemon in half and squeeze out the juice.
3) Peel the apple, remove the core and chop it into small cubes. Add this to the bowl with the juice, the spices and the brandy.
4) Mix everything together and spoon into 3 clean (and dry) jars.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.