Ingredients:
225g currants
225g raisins
225g sultanas
100g chopped mixed peel
50g blanched almonds, chopped
200g dark muscovado sugar
100g shredded suet
1 Granny Smith apple, peeled, cored and grated
Juice and grated rind of 1 lemon
Juice and grated rind of 1 orange
1 tsp ground mixed spice
6 tbsp brandy

Instructions:
Mix all the ingredients in a large bowl. Cover and leave in a cool place for 24-48 hours.

Stir again. Pack into sterilised jars. Cover with waxed discs, and lids or jam pot covers.
Makes 1.5kg (4 standard jars)

Store in a cool, dark place until Christmas. Then bake it in pies and tarts. The uncooked mincemeat will keep for up to a year.