Homemade Mincemeat

Makes about 6 lbs.

1/4 lb brown sugar

1/2 sultanas, currants, candied peel

1 lb raisins.

1/4 lb vegetable suet

1/4 level teaspoon nutmeg, groung ginger and mixed spice.

6 oz blanched almonds

1 large cooking apple

The juice of 4 lemons

1/4 pint sherry

Mix together the sugar, sultanas, currants, raisins, candied peel, suet,spices and almonds in a bowl.

Peel, core and chop apple and add to other ingredients.

Using the coarsest disc of a mincer, mince all ingredients.

Stir in the lemon juice and sherry to make a stiff consistency.

Wash and dry jars, pack the mincemeat pressing it down well so no bubbles are visible.

Cover with waxed paper rounds, then wax side down.

Do not use for at least two weeks for the flavour to mellow.