Beryl Tate E-mail:

A treat for those friends watching their fat intake. This basic recipe can be adapted to use any liqueur or the cheapest cider, and exotic dried fruit or a value for money fruit mix.

INGREDIENTS to make about 2 kg (4 lb) :-

2 lemons

450 g (1 lb) cooking or eating apples - cored

450 g (1 lb) currants &/or sultanas &/or raisins

450 g (1 lb) luxury quality dried mixed fruit - to include cherries & apricots & pineapple

350 g (12 oz) brown sugar

2 teaspoons mixed spice

110 g (4 oz) chopped almonds [optional]

125 ml (5 fl oz) brandy or liqueur or cider or sherry


Grate the zest and squeeze the juice from the lemons.

Grate the apples without peeling.

Stir all the ingredients together in a large non-metallic bowl.

Cover and leave in a cool place for 2 days.

Stir again before placing in sterilised jars.

Store until required, preferably for at least 2 weeks, to allow the full flavour to develop.


Cover a baking tray with 0.5 cm (0.25") thickness of clean old newspaper to fit the tray.

Place the clean jam jars and lids on the covered tray.

Place in a cool oven at Gas Mark 2 / 300°F / 150°C for 15 minutes.

Carefully remove from the oven, and while the jars are warm, fill them with mincemeat and immediately cover with tightly fitting lids.