1lb of suet (veg or beef)
2 level teaspoons of mixed spice
1 wineglass of Brandy
1lb of green apples
1/4 lb candid peel
Grated rind of one lemon
Peel and core apples and chop roughly. Mix all ingredients together and mince through a mincer (I use an old fashioned mincer but any I am sure will do!) Mix again, cover and leave to stand for a couple of hours. Press into clean jars and pop a lid on.
Mincemeat improves with keeping and should be made at least a month before using. This Christmas I actually use the mincemeat we made last year - adding a little Brandy to pick it up of course!