MINCEMEAT

First Sunday of Advent and rainy weather, so the perfect time to make mincemeat. Over the years we have adapted a recipe that originally came from Delia (we have simplified it a lot) and works very well.

- 1/2 kg of cooking apples (diced)
- 300 g raisins
- 300 g sultanas
- 300 g currants
- 250 g mixed peel
- 300 g brown sugar
- zest and juice of two oranges and two lemons

- 50 gr sliced almonds

-225 shredded suet
- a pinch of cinnamon
- a pinch of nutmeg
- half a glass of rum (or brandy)

Mix all the ingredients in a big pan. Cook on medium heat for 45-50 minutes. Pour the mixture into sterilised jars (see our plum and damson jam recipe). As the jars are cooling down put them upside down so that you get rid of any air. The jars last for a long time (and certainly until Christmas)